Eton Mess with Elderflower and Summer Berries

A light and refreshing Eton Mess with a floral elderflower twist and bursting with summer berries, perfect for cleansing the palate after a savory tart.

Prep Time

15 minutes

Total Time

45 minutes

Calories

498 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.60/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

3largeEgg Whites(Room temperature)

£0.50

175gCaster Sugar(Superfine sugar)

£0.40

300mlWhipping Cream(Heavy cream)

£1.70

2tbspElderflower Cordial

£0.25

250gStrawberries(Hulled and halved or quartered)

£2.50

125gRaspberries

£2.75

125gBlueberries

£2.25

1tspIcing Sugar(For dusting (optional))

£0.05

Total Cost

£10.40

£2.60 per serving

Instructions

1.
Preheat oven to 120°C (100°C fan/ Gas Mark 1/2). Line a baking sheet with parchment paper.
2.
In a clean, dry bowl, whisk the egg whites until stiff peaks form. Gradually add the caster sugar, whisking continuously until the meringue is glossy and stiff.
3.
Spoon or pipe the meringue onto the prepared baking sheet in various sizes. Aim for a mix of larger and smaller pieces.
4.
Bake for approximately 30 minutes, or until the meringues are crisp on the outside and slightly soft inside. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This prevents cracking.
5.
While the meringues are cooling, whip the cream until soft peaks form. Gently fold in the elderflower cordial.
6.
In a large bowl, gently crush some of the meringues. Add the whipped cream and fold gently. Add the strawberries, raspberries, and blueberries, reserving some for garnish. Gently fold everything together, being careful not to overmix.
7.
Spoon the Eton Mess into individual serving glasses or bowls. Top with the reserved berries and dust lightly with icing sugar, if desired.
8.
Serve immediately, or chill for a short time before serving.

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My Notes

Nutrition Information

Nutrition per serving (269g)

498 kcal / 2084 kJ

Carbs

45.8g

18% of RDA

Fat

34.8g

50% of RDA

Protein

3.4g

7% of RDA

Detailed Breakdown

Fibre

2.9 g

10% of RDA

Sugar

43.2 g

48% of RDA

Sodium

28 mg

1% of RDA

Saturated Fat

21.5 g

108% of RDA

Chef's Tips

Make sure your bowl and whisk are completely clean and dry when making the meringue. Any trace of fat will prevent the egg whites from whipping properly.

Don't overmix the Eton Mess; you want to keep some of the meringue pieces intact for texture.

Use other seasonal berries like blackberries or gooseberries for a different flavor profile.

For a richer flavour, toast the meringues after baking by lightly broiling (grilling) them for a few seconds, watching very carefully to avoid burning.

Cooking Equipment

Baking Sheet

Stand Mixer or Hand Mixer

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Leek and Courgette Tart with Gruyere

A savoury tart filled with tender leeks, courgettes, and a creamy Gruyere cheese filling. Perfect for a light lunch or dinner.

55 minutes

6 servings

Medium

"Pairs perfectly with this dessert"

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