Eton Mess

Preparation time: 5-10 mins

Cooking time: 2 hours

Serves: 6


  • 500g strawberries
  • 35g caster sugar
  • 350ml double cream, lightly whipped 

for the meringue

  • 2 medium egg whites
  • 100g caster sugar


  1. Meringue - put egg whites into a clean bowl and whisk until they hold soft peaks. Add half the sugar and whisk. Add the rest of the sugar and whisk again until the mixture is so thick you can turn the bowl upside down without anything sliding out!
  2. Line a baking sheet with baking parchment. Put dessertspoonfuls of meringue on the sheet. Cook in oven preheated to 120°C/Gas Mark ½.  for 2 hours, until the meringues are completely dry and crisp on the outside and can be lifted off the paper easily. Leave to cool.
  3. Chop the strawberries. Put in a large bowl with the sugar. Crush a few of the berries so the juices start to run. Cover and leave in the fridge for an hour or two.
  4. Break the meringues into rough pieces, then fold into the whipped cream. Lightly fold in the chilled fruit. Pile into glasses and serve. Make no more than an hour or so in advance