Eton Mess

4 servings
  • Preparation time: 20 minutes
  • If also making the meringue shells:
  • Extra time needed for preparation: 10 minutes
  • Cooking time: for the meringue shells: 1 hour 15 minutes, plus cooling in the oven
  • Ingredients
  • 450 g (1 lb) strawberries (about 3 cups)
  • 284 ml (9 fl oz) carton double cream/whipping or heavy cream (1⅛ cups)
  • 1 tbsp caster/superfine sugar
  • 4 small meringues shells*
  • a few mint leaves, finely shredded for decoration


  • *This dish is a great way to use up any left over meringue shells. However, if making them especially for this dish, follow the recipe below and prepare them first.
  • For the meringues
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115 g (4 oz) caster/superfine sugar (1 cup + 1 tbsp)

To serve

  • You will also need 4 sundae glasses.

For a Tipsy Eton Mess

  • as above, plus:
  • 1 tbsp Grand Marnier
  • Method
  • For the meringues
  • Preheat oven to cool, 140°C (275°F) (gas 1)
  • Whisk the egg whites until stiff.
  • Gradually whisk in the sugar a spoonful at a time, whisking well between each addition, until stiff and glossy.
  • Now line a baking tray/sheet with baking parchment. Dabbing a little meringue on each corner of the baking tray/sheet first will keep the lining in place.
  • Spoon 6 mounds of meringue onto the baking paper.
  • Bake in the centre of the oven for 1 hour 15 minutes, until the meringues shells lift easily from the paper.
  • Turn off the oven but leave the meringue shells inside to completely dry out while the oven is cooling down.
  • Now while you are waiting for the meringues to cool in the oven, the strawberries can be prepared.
  • Note that you will only need four of the shells for this recipe.
  • For the Eton Mess
  • Wash, pat dry and hull the strawberries.
  • Halve or quarter them so they are all of a similar size.
  • Place them in a large bowl and sprinkle over the sugar. 
  • If making a Tipsy Eton Mess, add the Grand Marnier now.
  • Then mix gently and leave for 30 minutes at room temperature.
  • Break the meringue shells into bite-sized pieces.
  • Next whip the cream in a large bowl until it forms soft peaks. It should still fall from a spoon.
  • Put 20 strawberry halves and about a quarter of the broken meringue pieces to one side for decoration.
  • Then gently fold the rest of the meringue into the cream and, just using a few strokes, fold in the strawberries and their juice.
  • Divide between the glass dishes and top each dish with an equal quantity of the reserved strawberry halves and meringue.
  • Finally sprinkle over the shredded mint leaves, if using.
  • Serve immediately.
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