A typically British desert Eton Mess is a recipe which is both refreshing and sweet, perfect for a summer afternoon after a Sunday lunch.
300 ml Whipping Cream
1 Tbsp. Caster Sugar
100g meringue (usually ready-made meringue nests are best)
450g Fresh Strawberries
1 Tbsp. Icing Sugar
- Put the whipping cream in a mixing bowl and add the sugar. Whip them up together in the bowl using a whisk until the cream becomes light and fluffy. Peaks should appear in the cream, showing you have whisked it for long enough.
- Crumble and break apart the meringue into bite-size pieces and fold them into the cream gently.
- Then in a separate bowl place half the strawberries and squash them gently with a fork, so that the juice is released. Then stir these into the cream as to slightly colour it.
- To serve the mess place into one big bowl, or four separate ones, and sprinkle the remaining strawberries over the top to decorate. The Eton Mess is best served in glass dishes. Try to serve as soon as possible so that the meringue doesn’t go soft and is still a bit crunchy and chewy when its eaten.