Eton mess
This easy dessert screams British summer food, but really it would be perfect anytime, anywhere.
Servings: 3 approximately, or less if larger servings
Calories: 468kcal
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Ingredients
- 8 oz strawberries
- 1 tablespoon sugar
- 3 oz blueberries
- 1 oz meringues homemade or store bought
- 1 cup heavy cream double cream
- ½ tablespoon confectioner's sugar icing sugar
- ½ teaspoon vanilla extract
Instructions
- Wash, hull and roughly chop the strawberries into bite-sized pieces, then place in a bowl. Sprinkle over the sugar, toss to help the sugar dissolve then set aside to macerate as you prepare the other parts.
- Break the meringues into pieces of similar size to the chunks of strawberries.
- Add the confectioner's/icing sugar and vanilla extract to the cream and whisk until soft peaks form. The cream and prepared fruit can be made ahead and stored in the fridge for a few hours, and the meringue kept in a sealed container at room temperature.
- Combine the components when ready to serve. If you like, hold back a few pieces of strawberry and blueberries to decorate when serving. Then carefully fold the meringue and fruit into the cream mixture so everything is relatively well distributed.
- Transfer to serving glasses/dishes and top with the reserved strawberries and blueberries. Serve immediately for the meringue to be at it's best texture.
Notes
If you'd like to make your own meringues, this recipe uses roughly half a quantity of my strawberry meringue cookie recipe - I just typically for these make them without the strawberry, but otherwise the same.
Nutrition
Calories: 468kcal | Carbohydrates: 51g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 91mg | Sodium: 40mg | Potassium: 231mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1207IU | Vitamin C: 48mg | Calcium: 68mg | Iron: 0.5mg
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