Eton Mess {Quick Dessert Recipe}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Strawberries
- 4 Ready-made meringue nests
- 500 ml Double cream (heavy cream (US/CAN) or (AUS) thickened cream)
- 50 g Icing sugar (powdered sugar)
- 2 tsp Vanilla extract
Method
- Prep the fruit: Remove the stalks and leaves from the strawberries (keep a few back for decoration) and cut the rest of the strawberries into small pieces.
- Put HALF of the chopped strawberries into a bowl and mash well with a fork until quite smooth. Then add the other HALF of the chopped strawberries and mix in together. This is your textured sauce.
- Whipping: Whip the cream, icing sugar and vanilla with a hand whisk or electric whisk until you have medium peaks. (You want the peaks of cream to just hold their shape so they hold themselves up but the tops flop over a bit.)
- Prep the meringue: Crush the meringue lightly into bite-sized pieces and gently spoon through the cream mixture. Keep a few chunks of meringue back for the top of your Eton Mess.
- When it's time to serve: Layer everything up in individual dessert bowls or glasses: strawberries, then meringue/cream mix, followed by strawberries and cream mix again.
- Top with the saved strawberries and few chunks of meringue.