A classic summer dessert with homemade meringues – utterly scrumptious!
Eton Mess
If you haven’t heard of Eton mess you are 100% missing out on the greatness of such simple yet delicious dessert. Meringue, cream and strawberries mashed together make a creamy, sugary and fruity mess that is so addictive you will want to make it again and again!
It is a go to dessert for so many as it is super yummy but also super simple! With only a few ingredients involved, you can make a quick after dinner pudding, a treat for a summers day or something that would go down a storm at a dinner party!
Meringue
For this recipe I use homemade meringues as I wanted to show you that meringue doesn’t have to be a scary thing to make! Meringue tends to have a bad reputation but once you master it, you will be obsessed with making it!
You can of course use shop bought meringues as they’re so cheap these days, but I love making my own as they are so simple! I also have an Eton mess cheesecake that is a must for all Eton mess lovers!
Components
I am in love with the strawberry and cream combination so this dessert is a dream for me! I love using strawberries but if you prefer other berries you can use those instead!
I add a touch of raspberry coulis to my Eton mess because I like the twist on the two fruity flavours, and it elevates the dessert even more. Seriously though, this dessert is a marriage made in heaven, and I LOVE it.
More recipes
I love to experiment with meringues especially at Easter with my Easter pavlova or my individual Easter meringues, but today’s recipe is just the basic meringue. Many of you have asked for it, and it really is simple.
I also have a couple more Eton Mess theme bakes as I just love the dessert! You can find my Eton Mess cheesecake, Eton Mess cake and my Eton Mess traybake cake – all of which are super delicious!
Eton Mess with Homemade Meringues!
Print Pin Rate
Ingredients
Meringues
- 5 egg whites
- 250 g caster sugar
Eton Mess
- Meringues crushed
- 400 ml double cream
- 500 g strawberries
- Fruit coulis
Instructions
Meringues
-
Preheat the oven to 100ºC/90°C fan and line two baking trays with parchment paper
-
Separate the eggs into a spotlessly clean bowl (stand mixer bowl) and discard the yolks – or use them to make something else!! – but be careful not to get anything else in the egg whites such as a spot of yolk as this will ruin the meringue!
-
Whisk the egg whites on their own until soft peaks are form – it’ll double/triple in volume and look foamy and white, nothing like the normal egg white
-
Continue whisking the eggs on a medium-high speed and add the caster sugar a teaspoon at a time making sure its whisked in before you add the next spoonful – I realise this is time consuming, but adding the sugar any quicker will ruin it!
-
Once the caster sugar is all in the mixture, the meringue should be ultra white, glossy and if you hold the bowl upside down nothing will fall out! If you’re brave, hold it above your head when you test it
-
Pipe the meringues onto the baking sheets – I use a Wilton 1M tip to make my little meringue shells
-
Bake in the oven for 1 to 1 and a 1/2hours and then turn the oven off. Leave the meringues to cool off completely in the oven until the oven is cold! It is very important that you leave them to cool off completely as if you take them out any sooner they will taste amazing but they won’t crush down and they’d have the chewy meringue feel you can get sometimes!
Eton Mess
-
Whip the cream up with a whisk until soft peaks and it holds itself and fold through the coulis (I used raspberry flavour)
-
Wash and chop the strawberries up then and crush the meringues.
-
Fold it all together and either serve in one large dish, or in small jars for individual portions!
Notes
- This is best served on the day it is made – if not, store in the fridge until wanted! You can use other fruits or coulis in flavours that you like, but I love the classical strawberry combination!
ENJOY!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
