Eton mess recipe
Eton mess is a 19th century dessert of English origin consisting of a mixture of strawberries, pieces of meringue and cream, which is traditionally served at Eton College's annual cricket game against the students of Winchester College. In this recipe, Ed Baines creates a traditional crisp meringue with whipped cream, raspberries and strawberries.
Ingredients
- 75 g Icing sugar
- 4 Egg whites
- 110 g Caster sugar
- 425 ml Double cream
- 450 g Mixed strawberries, raspberries and blackberries
- 1 Sheet of greaseproof paper
- 2.6 oz Icing sugar
- 4 Egg whites
- 3.9 oz Caster sugar
- 15 fl oz Double cream
- 15.9 oz Mixed strawberries, raspberries and blackberries
- 1 Sheet of greaseproof paper
- 2.6 oz Icing sugar
- 4 Egg whites
- 3.9 oz Caster sugar
- 1.8 cups Double cream
- 15.9 oz Mixed strawberries, raspberries and blackberries
- 1 Sheet of greaseproof paper
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 90 mins
- Serves: 6
Step-by-step
- Pre-heat the oven to 140oc/gas. Sift the icing sugar into a bowl then in another clean bowl whisk the egg whites on high speed until they have increased in volume and started to stiffen.
- Whilst whisking slowly add the caster sugar and continue to whisk until you reach a stiff peak stage. Turn off the machine and using a metal spoon vigorously beat in the icing sugar until the mixture is glossy.
- Spoon the meringue onto the centre of the lined baking tray and using a knife spread it out into a circle about 30cm in diameter and 2cm thick. Place the meringue into the oven and bake for 1 ½ hours. Remove from the oven and allow to cool.
- Whip the cream until it just holds adding one tsp of icing sugar. Cut the strawberries into pieces, and gently mix through with the other berries, pour the cream over the fruit and fold together gently.
- Break the meringue using a knife into chunks, fold this through the fruit and cream mixture and serve in 6 large fluted glasses.
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Eric Lanlard recipe - My Eton Mess
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