Why eton mess is a favourite
This recipe for eton mess is ideal because it requires no baking or complex techniques. The combination of textures from the soft cream and crunchy meringue pieces creates a wonderful mouthfeel. It is a flexible dish where you can adjust the amount of fruit or sweetness to suit your taste. Guests usually love the light and fresh flavours of a traditional eton mess.
Follow these simple steps for eton mess
Prepare fruit: Wash and hull the strawberries before cutting them into small pieces. Put half of the strawberries into a bowl and crush them slightly with a fork to release some juice. Sprinkle the caster sugar over the cut fruit and leave it to sit for a few minutes.
Whip cream: Pour the cold double cream into a large mixing bowl and add the vanilla extract. Whisk the cream until it forms soft peaks that hold their shape. Be careful not to overbeat the cream as it should remain light and fluffy for the eton mess.
Break meringue: Take the meringue nests and break them into bite sized chunks using your hands. Do not crush them into a powder because you want distinct pieces of crunch throughout the mixture. Keep the meringue pieces to one side until you are ready to assemble.
Fold together: Gently fold the chopped strawberries and the crushed fruit into the whipped cream. Add the meringue pieces and stir very briefly so the ingredients are just combined. Spoon the eton mess into serving glasses and serve immediately.
Extra tips for eton mess
Always use cold double cream to ensure it whips up properly and holds its volume. If you want a deeper flavour, you can add a splash of elderflower cordial to the strawberries while they macerate. It is important to fold the meringue in at the very last second so it does not go soft in the cream.
You can also use other berries like raspberries or blackberries if strawberries are out of season. Using high quality store bought meringues saves time and still gives a great result for your eton mess. If you are making this for a crowd, keep the components separate in the fridge and assemble them right before they go to the table.
See also these recipes:
potato omelette,
pasta with minced pork and cream or
pasta salad with chicken and curry.
