Eton Mess
HB-0858 · Hand-built original · British
BritishDessertVegetarianGluten-freeEgg-freeLow-Sodium
Main ingredient: strawberries
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 17¾ oz strawberries, hulled
- 1 tbsp icing sugar
- 1¾ cups double cream
- 3 meringue nests (about 3 in each)
- 1 tbsp ginger cordial
- Fresh mint sprigs, to serve
Method
- Quarter most of the strawberries, keeping a few whole or halved for the top. Toss the quartered berries with the icing sugar and set aside for 15 minutes so they release their juices.
- Crush about a third of the macerated berries lightly with a fork to make a rough sauce, then stir them back through the rest.
- Whip the double cream to soft peaks and stir in the ginger cordial.
- Break the meringue nests roughly into bite-sized chunks and fold them through the cream along with the strawberries and their juices, keeping the folding brief so the mixture stays marbled.
- Spoon into glasses or a serving bowl, top with the reserved strawberries and mint sprigs, and serve straight away so the meringue stays crisp.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).