British Recipes > Eton Mess

This recipe is part of the July 2006 Recipes Menu

Starter - Italian Avocado Salad
Main Course - Lymeswold and Watercress Flan
Dessert - Eton Mess

How to make Eton Mess:
If you have a glut of strawberries this lovely desert is for you. Very easy to make and very enjoyable to eat!


2 tablespoons caster/superfine sugar
2 tablespoons soft dark sugar
2 egg whites
1lb fresh strawberries, hulled and washed and quartered
2 tablespoons orange- flavored liqueur (optional)
1 pint double cream
2 level tablespoons vanilla sugar or caster sugar and 1/2 teaspoon natural vanilla extract
(see measure conversions for more information)


- Preheat the oven to 110oC/225oF/gas mark 1/4.
- Sift the caster sugar and the soft brown sugar together into a bowl to remove any lumps.
- Put the egg whites into a large mixing bowl and whisk until very stiff but not dry.
- Adding a spoonful at a time, gradually whisk in the combined sugars, allowing the mixture to become very stiff between each addition.
- Line a baking sheet with nonstick baking parchment and pipe or spoon about 12 portions of the mixture onto the parchment, spacing them well apart.
- Put the baking sheet into the oven and bake for 3 - 4 hours or until the meringues have thoroughly dried out.
- Remove the baking sheet from the oven and leave the meringues on the parchment to cool.
- Toss the quartered strawberries in the orange flavored liqueur if wished, then whip the cream with the vanilla sugar, or the sugar and vanilla extract or essence, until it will hold a soft peak.
- Break the meringues into smallish chunks.
- Immediately before serving, put all the ingredients into a large bowl and fold loosely together.