Cooking with chef Petrus | The

Cooking with chef Petrus | The ever popular Eton Mess

Eton Mess is a very classic summer dish but year round this light and creamy dessert is a very popular choice at The Hengist. You can still enjoy it now with superb, sweet British raspberries from the supermarkets.

Cooking with chef Petrus | The

Eton Mess is a classic summer dish, but year-round this light and creamy dessert is a very popular choice at The Hengist restaurant. You can still enjoy it now with superb, sweet British raspberries from the supermarkets. Strawberries, blackberries, pineapple, and rhubarb are great alternatives to try as well.

Eton Mess

5 from 1 vote
Recipe by Petrus Madutlela Course: Dessert
Prep time


Cooking time




Total time




  • Meringue
  • 3 large egg whites (preferably at room temperature)

  • 175 g caster sugar

  • Pinch of salt

  • Sorbet
  • 180 ml 180 water

  • 130 g 130 sugar

  • 300 g 300 raspberries

  • Juice of ½ lime

  • Raspberry Coulis
  • 100 g 100 raspberries

  • 1 tablespoon 1 icing sugar

  • Dash of port

  • Chantilly cream
  • 300 ml 300 double cream

  • 5 g 5 sugar


  • Meringues
  • Preheat the oven to 140 degrees °C or 120 degrees °C for a fan oven and a gas oven mark 1.
  • Line two baking trays with greaseproof paper.
  • Place the egg whites and a pinch of salt in a big bowl. For speed, use an electric whisk (it will just take longer by hand). Start on low speed for 1 minute, then increase the speed gradually until stiff peaks are formed. The whites should be smooth; be careful not to over whisk. Lumps mean you’ve gone too far.
  • Add the sugar to the egg whites gradually, two tablespoons at a time, whisking quickly after each addition.
  • Stop when the mixture is thick and shiny. It sticks to the whisk when pulled up.
  • You can keep the paper on your baking sheets still by dabbing a little meringue mixture under the corners.
  • Place the meringue into a piping bag fitted with a 2cm plain nozzle and pipe meringue blobs onto the 10p piece sized circles on the baking paper.
  • Place in the oven for 30 – 40 minutes until crisp on the outside.
  • Turn the oven off and leave the meringues to cool for a further 30 minutes, with the door slightly open.
  • Keep any leftover meringue in an airtight container.
  • Sorbet
  • Make a stock syrup by boiling the water with the sugar for 5 minutes. Allow to cool.
  • Blend the raspberries and lime juice in a food processor until smooth, then pass the mixture through a fine sieve.
  • Mix in the cooled sugar syrup
  • Churn in an ice cream machine according to manufacturer’s instructions.
  • Raspberry Coulis
  • Add the raspberries into a saucepan over medium heat.
  • Add the icing sugar and port and stir it well. Cook for 1-2 minutes, until the raspberries, break down and the mixture thickens.
  • Pass through a sieve.
  • Chantilly cream
  • Whisk the sugar with the double cream until soft peaks are formed.
  • Assemble your desserts with coulis at the base, topped with a blob of cream, scoop of sorbet, and finally three meringues.

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