Easy Eton mess
10 mins
Not Too Tricky
serves 6
About the recipe
Traditionally made with strawberries, meringue and thick, whipped cream, Eton mess is a proper British classic.
Ingredients
300g fresh strawberries
150g fresh raspberries
½ tablespoon runny honey
100g double cream
100g low-fat Greek-style yoghurt
100g shop-bought meringues
Top Tip
I’m keeping it simple here and using shop-bought meringues, and lightening things up with a 50/50 mix of cream and Greek-style yoghurt. You can flex the recipe to use all cream, or all yoghurt depending on how indulgent you wanna go! If you want to go all out and make your own meringue, see my helpful hint for the instructions.
Method
- Halve or quarter any large strawberries and place in a large bowl with the raspberries. Use a fork to crush half of the berries and drizzle over the honey.
- Whip the cream until soft peaks form, then fold in the yoghurt.
- Crumble the meringues over the fruit, then fold in the cream and yoghurt mixture. Divide up into 6 individual bowls and serve straightaway, topped with extra berries, if you like.
Make your own meringue:
- Preheat the oven to 130ºC/250ºF/gas ½. Put 2 large free-range egg whites into the bowl of a free-standing mixer (save the yolks for another recipe), add a pinch of sea salt and whisk until the mixture forms stiff peaks (you could use an electric hand whisk).
- With the mixer still running, gradually add 100g of golden caster sugar until combined.
- Line 1 large baking tray with greaseproof paper. Put the mixture in the middle of the tray, then use the back of a spoon to shape and swirl it across, leaving a 3cm gap around the edge.
- Bake in the oven for 1 hour 10 minutes, or until crisp on the outside and a little soft and sticky inside. Once cooked, leave the meringue to cool.
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