ChefSnapOpen in the app

British

Eton Mess

A classic British summer pudding of crisp meringue, softly whipped double cream, and juicy strawberries. It should be folded together just before serving so the meringue stays partly crunchy and partly marshmallowy.

Eton Mess — British — ChefSnap
20 minsPrep
1 hr 15 minsCook
1Serves
EasyDifficulty
516 kcal per serving4g protein 43g carbs 36g fat
Watch it made — Eton MessWatch it madeGordon Ramsay · 3:31

Ingredients

Method

  1. Preheat the oven to 120°C fan or 140°C conventional and line a baking tray with baking parchment.
  2. Whisk the egg white in a clean bowl until it forms soft peaks.
  3. Add the caster sugar a spoonful at a time, whisking well after each addition, until the meringue is glossy and holds stiff peaks.
  4. Spoon the meringue onto the lined tray in 4 rough nests or dollops.
  5. Bake for 1 hour, then turn off the oven and leave the meringues inside for 15 minutes with the door slightly ajar.
  6. Hull the strawberries and cut them into halves or quarters.
  7. Crush half the strawberries lightly with the icing sugar to make a rough sauce, then stir in the remaining strawberries.
  8. Whip the double cream with the vanilla until it forms soft, billowy peaks.
  9. Break the cooled meringues into chunky pieces.
  10. Gently fold the meringue pieces and strawberries through the cream, leaving visible ripples of fruit.
  11. Spoon into two glasses or bowls and serve immediately.

Common questions

Can I substitute the double cream or make Eton Mess lighter?

Yes. Whipping cream works, though it’s a little less rich and stable than double cream. For a lighter version, use thick Greek yogurt folded with a little whipped cream, but add it just before serving so it doesn’t loosen the dessert.

How far in advance can I make Eton Mess components?

Make the meringues up to 3 days ahead and store them airtight. The strawberry sauce can be made a few hours ahead and chilled. Whip the cream and assemble only just before serving, otherwise the meringue will soften quickly.

What are the most common mistakes when making the meringues?

Any grease or yolk in the bowl can stop the egg white whipping properly. Add sugar slowly, whisking until fully dissolved, and don’t bake at too high a temperature. Opening the oven too early can also make them crack or collapse.

How should I store leftovers, and can I freeze Eton Mess?

Leftover assembled Eton Mess is best eaten the same day, but it will keep in the fridge for a few hours, though the meringue will soften. Freeze only the baked meringues; assembled dessert and whipped cream don’t freeze well.

What’s the best way to serve Eton Mess without it turning soggy?

Chill the strawberries and cream, but keep the meringues dry until the last minute. Crush and fold everything together gently just before serving, or layer it in glasses and top with extra fruit and meringue for a fresher texture.