Classic Eton Mess

Our strawberries steal the spotlight with our take on this classic summer dish. We recommend using Bartonsham Farm double cream (£1.10 for 10oz or £1.89 for 20oz) and Cotswold Handmade Meringues (£3.35 for four meringues or £2.10 for a bag of six mini meringues).

Try Merangz flavoured meringue for a tempting twist to this classic dish. We think strawberry would fit this recipe best, but you could replace the strawberries with our farm-grown raspberries and use the white chocolate and raspberry meringue, or mango and passion fruit with the passion fruit meringue. These tasty meringues inspire experimentation to find the ultimate summer dessert, and are currently £1.99 each or and two for £3.50.

You will need:

  • 500g Oakchurch Strawberries
  • 400ml/14oz Double Cream
  • 50g Caster Sugar
  • 1 tbsp Icing Sugar
  • 3-6 Meringues
  • 1 Vanilla Pod (optional)
  • Fresh Mint (optional)

Chill a mixing bowl and any serving dishes in the freezer, if you have room. Then, wash and hull the strawberries, and cut into bite-size pieces. Place the strawberries in the bowl and toss with the 50g caster sugar; cover and leave to macerate in a cool place for 20 minutes.

Scoop out two thirds of the strawberries and crush (or lightly blend) into a chunky compote.

Retrieve the now chilled mixing bowl from the freezer and pour in the double cream. Sift in the icing sugar and add the seeds from the vanilla pod. Whip the mixture until it forms stiff peaks.

Crush the meringues into bite-size pieces and add to the double cream. Combine the strawberry compote with the meringue and cream until there are swirls of cream and strawberry; be careful not to over-mix.

Serve in chilled dishes (or glasses, if you’re aiming for something more sophisticated) and top with the remaining strawberries. Finish with a sprig of fresh mint.

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