Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Tuesday, 17 June 2014

Eton Mess

The shops are full of big juicy strawberries at the moment and just in time as Wimbledon is coming up. But my favourite dessert to make with strawberries is Eton Mess.

The great thing about this recipe is in the name, 'mess' that you just have to get it all mixed together and then top it off with more strawberries.


1 heaped teaspoon of icing sugar
450g Strawberries (chopped)
1 pint Double Cream
2 large meringues


1. Take half the strawberries and blend with the icing sugar to make a pureƩ

2. Whip the cream until thick

3. Break up the meringues and mix in to the cream

4. Add about 2 tablespoons of the pureƩ to the mixture to give a marble effect

5. Spoon some mixture in to a bowl / glass and top with strawberries and some more puree

If you are feeling fancy and want to add to the presentation, this dessert looks great served in a martini glass, or any other fancy glassware.


I can always remember my mum making meringues when I was younger and they wouldn't last long before I'd eaten them all. So last weekend when we were out food shopping I noticed that the Strawberries are now looking nicer in both looks and price.

So dessert had been decided and it was to be the traditional English dessert of Eton Mess. I was simply going to buy meringues that were in a packet until I was overruled by my lover to make them from scratch instead.

To start with here is the recipe and method for making perfect meringues. The most troublesome part here would be the separating of the egg whites. Our first egg somehow the yolk became punctured so we had to start again. It was a high pressure moment when it came to the third egg and hoping that the same didn't happen with the first egg.

We recommend that you use a good glass bowl for whipping up the mixture, we have a Pyrex bowl.


175g Caster Sugar
3 Large egg whites

Method (pre-heat 150 / Gas Mark 2)

1. Separate the egg whites in to a good quality glass bowl

2. Beat the eggs until they thicken up and start to look foamy

3. Add the caster sugar bit by bit, while beating continuously

4. The mixture should eventually double in size and start to look glossy

5. Once mixture forms stiff peaks it is done. If you want to be brave you should be able to hold the bowl above your head and it won't move.

6. Line a baking tray with baking paper and dollop the mixture evenly

7. Place in the oven and turn the temperature down to 140 (Gas Mark 1) for 1 hour

8. When done turn the oven off and leave in the oven to cool down

A tip to stop the meringues spreading out and becoming one big yummy meringue, is to use a lined muffin tray instead of a baking tray. This will help keep the dollops of mixture separate when in the oven. Now you can enjoy them on their own, or head on over to our Eton Mess recipe.