Eton Mess

Name: Eton Mess
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: British
Ingredients: 500g strawberries; 400ml double cream; 3 x 7.5cm meringue nests; 1 tbsp ginger cordial; sprigs of fresh Mint

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Serves 4 424 kcal per serving Prep 15 min Cook 10 min

Ingredients

500g strawberries
400ml double cream
3 x 7.5cm meringue nests
1 tbsp ginger cordial
sprigs of fresh Mint

Instructions

Wash and hull the strawberries. Purée half of them in a blender until smooth. Roughly chop the remaining strawberries, reserving a few whole ones for decoration.
Whip the chilled double cream in a large bowl until stiff peaks form, keeping the texture light and airy.
Gently fold the strawberry purée into the whipped cream using a spatula.
Break the meringue nests into medium-sized pieces by hand. Add them to the cream along with the chopped strawberries and the ginger cordial, if using. Fold very lightly to combine, leaving the mixture slightly uneven in texture.
Spoon the mixture into chilled glasses or dessert bowls. Garnish with the reserved strawberries and fresh mint sprigs, and serve immediately.

Tips

Fold the meringues in at the very last second to ensure they retain some of their crunch against the soft cream.
Macerate half of the strawberries in a little sugar and lemon juice for 30 minutes to create a natural syrup.
Whip the cream to soft peaks; it should be billowy and light, not stiff and over-beaten.

Variations

Tropical Mess: Use mango, passionfruit, and lime zest instead of strawberries.
Winter Mess: Use poached pears or blackberries and add a pinch of cinnamon to the cream.

Storage

This dessert cannot be stored once assembled, as the meringue will dissolve into the cream within minutes. Prepare components ahead of time but mix just before serving.