This dessert totally deserves its name: it looks a real mess, but oh my, what a yummy mess it is! Pillowy whipped cream, mixed with crunchy meringues and summery fruits – a real delight. It’s a true British classic, as this dessert is traditionally served at Eton college’s annual cricket game.
See how quick and easy it is to make this dessert – here’s the episode that features this recipe.
Recipe from my first book Anne’s Kitchen.
For the meringue:
2 egg whites 100g sugar
1 tsp vanilla sugar
For the cream:
200ml whipping cream
1 tsp vanilla sugar 10g sugar
20 raspberries
12 strawberries
Serves 4-6 • Prep 10’ • Oven 2h • Easy
Preheat the oven to 110°C fan.
Put the egg whites into a bowl and beat with an electric whisk until soft peaks begin to form. Still whisking, gradually add the sugar, a couple of spoonfuls at a time, whisking for 20-30 seconds between each addition. Continue whisking until the sugar has dissolved and the mixture is stiff and shiny.
Put heaped spoonfuls of the meringue mixture onto a baking tray lined with baking paper, so that you get two large meringues.
Bake in the oven for 2 hours. Allow to cool completely before removing from the baking paper. (At this stage, the meringues can be stored in an airtight container for up to 5 days).
Whip the cream together with the sugar until it forms stiff peaks. Wash the fruit and cut the strawberries into quarters.
Put a spoonful of whipping cream into each serving bowl. Top with a spoonful of fruit. Break up the meringues and scatter some bits on the fruit. Layer the ingredients until the glass is full and finish with a topping of fruit and meringue.
For a true Eton Mess, mess up the presentation by vigorously stirring with a spoon.
sounds yummy!
my wife as well as i like this yummy dessert very much. it’s Yummy!!!!