Eton Mess: it’s the most summery pud we could think of. Here are five takes on this typically English dessert.
The original Eton Mess
Ed Baines pays homage to the 19th-century dessert, which originally consisted of strawberries, pieces of meringue and cream. Ed adds raspberries for good measure, and makes his meringue from scratch before smashing it into chunks and layering with all the other luxurious ingredients.
Blackberry Eton Mess
Valentine Warner likes his Eton Mess with blackberries, preferably picked straight from an obliging bush.
Giant Eton Mess
Faced with an army of hungry guests, former lovefood editor Andrew Webb invented a super-size Eton Mess, layering all the components – summer berries, strawberry yoghurt, fromage frais, double cream and mini meringues – neatly together. Make sure you don’t assemble it too soon, or else it will go soggy.
Eton ‘tidy’ with elderflower jelly
Bit of a tricky recipe to master this, but well worth the reward. Chef Jesse Dunford Wood combines elderflower jelly, crushed homemade meringue, stewed gooseberries and crème Chantilly to make his posh pud – it’s one that will seriously impress. Give yourself an afternoon to prepare it.
Tropical fruit Eton Mess
When berries are out of season and expensive, this tropical version of the classic Eton Mess is a fantastic alternative. Using a combination of cream, mango, passion fruit, papaya and fat-free yogurt results in a pudding that’s not quite so scarily laden with calories, plus it really lifts the flavour.
This is a classic loveFOOD recipe round-up
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