Eton Mess

Eton Mess: A delicious dessert. Image: Unsplash

Eton Mess – Fruity treat with meringue and cream

Enjoy this classic Eton Mess, the perfect dessert for a steaming hot summers day.

Eton Mess

Eton Mess: A delicious dessert. Image: Unsplash

Step into English tradition with this Eton Mess recipe. This delightful dessert is a mixture of berries, meringue, and whipped cream. It is absolutely delightful.

Wondering where the name of this dessert comes from? It most likely originated from Eton College. This mouth-watering dessert is served at the annual cricket match against the pupils of Harrow School. However, Eton Mess is so delicious that any time is a good time to whip up this tasty bite.

Eton Mess is a classic summer dessert, but to be honest, if you prepare this sweet, fruity treat with meringue in the middle of the winter, most people will still indulge in it. Be generous when adding raspberries to it. Strawberries, blackberries, pineapple, and rhubarb are also great alternatives to try as well.

So, if you feel like trying a traditional English dessert, this is just the one. Let us know in the comments section of this recipe if you have tried it out.

Eton Mess Recipe

5 from 1 vote
Recipe by Petrus Madutlela Course: DessertCuisine: GlobalDifficulty: Easy
Prep time

40

minutes
Cooking time

1

hour 

20

minutes
Total time

2

hours 

Ingredients

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

  • 175 g 175 caster sugar

  • 1 pinch 1 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

Method

  • Meringues
  • Preheat the oven to 140°C or 120°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 cooling.
  • 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 the 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.

Notes

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