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How to Cook

Strawberry Eton Mess

This Strawberry Eton Mess brings together sweet, juicy strawberries, crisp meringue and softly whipped cream for a classic British dessert that’s simple to prepare and full of flavour. The fresh fruit adds a gentle sharpness, balancing the sweetness of the meringue, while the cream brings everything together. With its mix of textures and seasonal ingredients, it’s a lovely way to finish a meal, whether served at a summer gathering or enjoyed at home with family.

Prep Time: 20 minutes

Cooking Time: 1 hour 10 minutes

Serves: 4

Method

  1. 1 Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper.
  2. 2 Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in three lots, re-whisking to stiff peaks every time.
  3. 3 Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr – 1hr 15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
  4. 4 Blitz 1/3 of your strawberries to make a sauce.
  5. 5 In a large bowl whisk the cream with the icing sugar until it holds its shape.
  6. 6 Roughly crush ¾ of the meringues and put them in with the chopped strawberries and stir, then swirl through the strawberry sauce.
  7. 7 Dollop into bowls then crush the remaining meringues, sprinkling the pieces on top.

Ingredients

  • 2 large egg whites
  • 120g caster sugar
  • 500g strawberries
  • 450ml Longley Farm double cream
  • 1 tbsp icing sugar

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