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Eton Mess in bowls

5 ingredient recipes · British recipes

Eton mess

What is eton mess? Well, this crowdpleasing trio of strawberries, cream and meringue is said to have originated at Eton College in the late 19th century after a pavlova-style dessert was dropped (or, some say, an over-excited labrador knocked the pavlova over…). Food writer Debbie Major shares her definitive version and tips for success. Don’t overwhip the cream. It should only be thickened and look like it’s just about to start making soft peaks (step 4). The agitation of folding everything together will thicken it further. Assemble at the last minute. Combine everything just before you serve or the meringues will soften or dissolve. Don’t be heavy-handed or over-stir – lightly and quickly is the way to eton mess heaven. Use the freshest berries and don’t wash them. Water can dilute the intensity of delicate summer fruit (if you do wash them, give them time to dry properly). Make sure the fruit is cut into equal-size pieces – as big as a large raspberry is ideal. Love eton mess? See the tips below for adding a twist to the classic recipe and try our eton mess traybake cake next.

Gluten-free
Serves4-6
Hands-on30 min
Oven4 hours
DifficultyEasy

Method

  1. Heat the oven to 100°C/80°C fan/gas ¼. Line 1 large or 2 small, sturdy baking sheets with non-stick baking paper. Put the egg whites in a large, spotlessly clean bowl and whisk using an electric mixer on a medium-high speed for 1 minute until thick and frothy but not yet forming soft peaks. Continuing on a medium-high speed, whisk in 1 tbsp of the icing sugar at a time, whisking for 10 seconds between each addition. Once all the sugar has been added, whisk for a further 15 minutes until the egg white is stiff, satin-smooth and glossy.

  2. Spoon about 16 heaped dessertspoonfuls of meringue onto the tray(s), spacing them well apart, then bake for 4 hours until the meringues are pale, dry and crisp all the way through. Turn off the oven and leave them inside to cool completely. Once cold, transfer immediately to an airtight container.

  3. Shortly before you’re ready to serve, put half the strawberries in a small bowl and crush lightly with a potato masher until some of their juices begin to flow – you’re not trying to create a purée. Break the meringues into pieces about the size of a brazil nut.

  4. Whip the cream with the sugar in a large bowl until the cream just begins to thicken and show signs of making soft peaks. Using a large metal spoon, fold in the crushed strawberries, meringue pieces and remaining fruit as quickly and lightly as you can until everything is only just mixed. Spoon into bowls or glasses and serve straightaway.

Nutrition

Per serving (Serves 4-6)
Calories467kcals
Fat36.2g (22.3g saturated)
Protein2.7g
Carbohydrates30.9g (30.7g sugars)
Fibre3.2g

Quick wins, tips & make ahead

Leftovers: Use the egg yolks to make mayonnaise or stir in a pinch of sugar or salt, put in a food bag, label and freeze for up to 3 months.

How to jazz up your eton mess: Swap the strawberries for raspberries or a mixture of mango and passion fruit.

Whizz some of the fruit into a purée, push through a sieve to make a smooth coulis, then ripple into the cream mixture (step 4).

Flavour the cream with cooled melted chocolate, custard or some greek yogurt.

Use gently stewed and cooled fruit, such as gooseberries – particularly good with custard-flavoured cream – or stewed blackcurrants with a yogurt-cream mix.

Fold other good things into the whipped cream along with the meringue (step 4): try toasted chopped nuts or crumbled nutty praline, toffee sauce, chopped stem ginger or grated chocolate.

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