Eton mess
- Sophie Godwin – Cookery writer
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Serves 6
More effort
Prep: 20 mins
Cook: 1 hr and 15 mins
A star rating of 4.5 out of 5.48 ratingsRate
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Few desserts say summer like Eton mess. Crunchy meringue, whipped cream and strawberry sauce is a winning combination, best served al fresco
Gluten-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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2 large egg whites
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120g caster sugar
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500g strawberries
hulled and roughly chopped
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450ml double cream
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1 tbsp icing sugar
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Nutrition: Per serving
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kcal498
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fat41g
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saturates25g
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carbs29g
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sugars28g
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fibre3g
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protein3g
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salt0.1g
low
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Method
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step 1
Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr – 1hr15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
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step 2
Blitz 1/3 of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds its shape. Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.
Sophie Godwin
Sophie is a trained chef and cookbook author with 9 years in the food industry; her extensive experience ranges from food writing and styling to presenting live demos and private cheffing. As a former cookery writer for Good Food, she showcased her passion for vegetables, colourful seasonal recipes and hatred of food waste. Sophie has since left in order to pursue her collaborative cooking project, Neighbourhood Ldn. See more of Sophie's recipes
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A star rating of 4.5 out of 5.48 ratings
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