Eton mess
HB-3470 · Hand-built original · British
A British dessert of crushed meringue, softly whipped cream and strawberries with a strawberry purée ripple.
BritishDesserts2 hr 30 minServes 6416 kcalVegetarianGluten-freeDiabeticLow-SodiumRenal
Main ingredient: strawberries
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:6quantities adjust to match
Ingredients
- 21¼ oz strawberries, hulled
- 2 tbsp icing sugar
- 2½ cups double cream
- 7 oz seasonal berries
- 5 meringue nests
- 2 large egg whites
- 4¼ oz caster sugar
- 1/4 tsp vanilla extract
Method
- Heat the oven to 225°F and line a baking sheet with baking paper if making the meringues.
- Whisk the egg whites to stiff peaks, whisk in the caster sugar a tablespoon at a time until thick and glossy, then whisk in the vanilla.
- Place 5 large dollops on the sheet and bake for 1 hour, until the meringues lift easily from the paper, then cool.
- Blend 5¼ oz of the strawberries with 1/2 tablespoon of the icing sugar to a purée and cut the remaining strawberries into bite-size pieces.
- Whip the cream with the remaining 1 1/2 tablespoons icing sugar to very soft peaks.
- Crumble 4 meringues into the cream with all the berries, fold lightly and ripple through the strawberry purée.
- Divide between 6 bowls, crumble the final meringue over the top and serve immediately.
Prep: 30 min · Cook: 2 h
Nutrition (per serving, where published)
416 kcalCalories
6.1 gProtein
26.9 gCarbs
34.8 gFat
30.5 gSaturates
3.7 gFibre
6.2 gSugars
24 mgSodium
0 mgCholesterol
597 mgPotassium
39 mgCalcium
2.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data