It’s not summer yet, but the sun has finally come out and I am SO HAPPY. Eton mess is one of my favourite desserts to throw together because nothing says sunshine like strawberries and cream. Don’t limit messes to warm days though – they taste just as good on the dreary, grey ones as well.
You can play around with this recipe to make it perfect for you. Put more or less meringue in. Mix up the fruits. Whatever you fancy, the mess can take it!
Eton mess, serves 4
1 punnet strawberries (about 400g)
1 – 2 dessertspoons caster sugar (I prefer a tart coulis so I only put one in)
300ml of double cream or whipping cream, depending on how decadent you’re feeling
1 – 2 dessertspoons caster sugar (again, depends on your sweet tooth. I always err on the side of less sugar)
3 meringues nests, broken into chunks
Wash and chop the strawberries into bite size pieces
Take two handfuls of berries and place into a saucepan. Add enough water to just cover the berries. Sprinkle in 1 (or more) dessertspoons of caster sugar.
Simmer until the sauce reduces and thickens
Strain through a sieve to remove the seeds and set aside to cool.
Add 1-2 dessertspoons of sugar to the cream and whip with an electric whisk on medium until it forms stiff peaks.
Fold in the remaining strawberries (reserve a few to garnish at the end) and the meringue.
To assemble, I like to pour some coulis to the bottom of my dish and then add the cream mixture on top. You could fold the coulis into the mix or pour on top, if you prefer.
Sprinkle a few strawberries on top to garnish, with a sprig of mint or two.