Strawberry Eton Mess Recipe

Ingredients

• 2 largeegg whites
• 100 gcaster sugar
• 1/2 tsplemon juice
• 1/2 tspcornflour
• 240 mldouble cream
• 15 gicing sugar, sifted
• 1 tspvanilla extract
• 400 gfresh strawberries, washed, hulled and chopped
• 15 gicing sugar, sifted

Instructions

1. 1

   Prepare the tray

   Heat the oven to 140°C and line a baking tray with baking parchment.

2. 2

   Whisk the whites

   Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk at medium-low speed until frothy and soft peaks form.

3. 3

   Add the sugar

   Whisk in the caster sugar one tablespoon at a time, letting each spoonful incorporate before adding the next. Once it is all added, whisk for a further 5 minutes, until the meringue is smooth, glossy and holds firm peaks.

4. 4

   Finish the meringue

   Add the lemon juice and cornflour, then whisk for another 5 minutes. Check that the mixture feels smooth rather than grainy and is thick, shiny and able to hold its shape.

5. 5

   Bake and cool

   Spoon the meringue onto the lined tray and spread it into a rectangle about 1 cm thick. Bake for 1½ hours without opening the oven door. Let it cool completely on the tray, then break it into pieces of different sizes.

6. 6

   Whip the cream

   Whip the double cream with 15 g of the icing sugar and the vanilla extract until soft peaks form.

7. 7

   Prepare the strawberries

   Crush half the strawberries in a shallow bowl with the back of a fork until puréed. Add the remaining strawberries and the other 15 g of icing sugar, then mix.

8. 8

   Layer and serve

   Layer strawberries, cream and meringue in glasses, repeating until they are full. Finish with strawberries and a couple of strawberry halves for decoration, then serve immediately.

What is Eton mess?

Eton mess is a British dessert traditionally made by combining strawberries, whipped cream and broken meringue. Its name is associated with Eton College, and its intentionally untidy layers are part of its appeal.

This version uses homemade meringue, sweetened softly whipped cream and fresh strawberries, including some crushed to make a juicy layer. The mix of crisp pieces and soft fruit is best enjoyed just after assembly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 398 calories, 5g protein, 42g carbs, 24g fat.

The strawberries and caster sugar provide most of the carbohydrates, while the double cream supplies most of the fat. Egg whites contribute protein, though the cream and meringue also shape the overall richness; serve a glass alongside a lighter main course or fresh fruit if you want a more balanced plate.

Making the meringue

Egg whites: whisk them in a clean bowl until frothy and forming soft peaks before adding any sugar. Grease or residue in the bowl can make it harder for the whites to whip properly.

Caster sugar: add it gradually while whisking so it has time to dissolve. The mixture should turn glossy and hold firm peaks before you move on.

Cornflour and lemon: these go in after the sugar, then the meringue gets a further 5 minutes of whisking. Rub a little between your fingers to check that it no longer feels grainy.

Baking and cooling

Spread the meringue into an even rectangle about 1 cm thick so it bakes at a consistent rate. Keep the oven door closed during the 1½-hour bake.

Let the meringue cool completely on the tray before breaking it up. It should be crisp enough to snap into pieces, while the varied sizes give the finished dessert its characteristic texture.

Whipping the cream

Whip the double cream with icing sugar and vanilla until it reaches soft peaks. Stop while it still looks smooth and pliable; over-whipped cream can become stiff and lose its light texture.

The cream should be able to hold a soft shape between the layers without feeling dense. Keep it chilled if you are not assembling the glasses straight away.

Preparing the strawberries

Crushed berries: mash half the strawberries with a fork until puréed. This makes a juicy base that can mingle with the cream.

Fresh pieces: stir in the rest of the strawberries with the second portion of icing sugar. Chopped berries keep some texture and make the layers look more varied.

Assembling the layers

Start with strawberries, then add cream and meringue, repeating the layers until each glass is full. The recipe finishes with strawberries and a couple of strawberry halves on top.

Assemble just before serving so the meringue retains some crispness. Use clear glasses if you want the separate layers to show.

Serving ideas

Serve the glasses as they are, while the meringue is still crisp and the strawberries are juicy. The dessert is already rich and sweet, so it pairs well with a simple meal rather than another elaborate pudding.

For an easy finish, reserve a few neat strawberry pieces for the tops of the glasses. You can also break the meringue into smaller pieces for easier spoonfuls.

Recipe notes & tips

• Use a completely clean mixing bowl when whipping the egg whites.
• Add the caster sugar slowly so it can dissolve into the meringue.
• Check the meringue for graininess before spreading it on the tray.
• Keep the oven door closed while the meringue bakes.
• Let the meringue cool fully before breaking it into pieces.
• Assemble the glasses just before serving to keep some crunch.

Variations

• Add raspberries: replace some of the strawberries with raspberries for a sharper fruit layer.
• Use mixed berries: combine strawberries with other fresh berries for a varied flavour.
• Add citrus zest: grate a little lemon zest into the cream for a citrus note.
• Make one large dish: layer the ingredients in a serving bowl instead of individual glasses.
• Use shop-bought meringue: break ready-made meringue into pieces when you need a quicker assembly.

Common mistakes to avoid

• Adding sugar too quickly: the meringue may stay grainy, so add it one tablespoon at a time.
• Opening the oven door: the meringue can be disturbed during baking, so keep it closed for the full bake.
• Breaking up warm meringue: it may not have set fully, so wait until it has cooled completely.
• Over-whipping the cream: it can become stiff, so stop at soft peaks.
• Assembling too early: the meringue softens in the cream and fruit, so layer the glasses just before serving.

How to store

Store leftover components separately in covered containers in the fridge, and keep the meringue in an airtight container in a cool, dry place. Once assembled, the meringue softens, so this dessert is best eaten straight away; it is not suitable for reheating.

Frequently asked questions