Eton Mess with Strawberries & Elderflower

A classic British dessert of crushed meringue, whipped cream, and strawberries, enhanced with a touch of elderflower cordial. Perfectly light and refreshing after a heavier meal, especially after scones with rhubarb jam.

Prep Time

15 minutes

Total Time

45 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.26/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2Egg whites(Large)

£0.20

100gCaster sugar(Superfine sugar)

£0.20

300mlDouble cream(Heavy cream)

£1.80

2tbspElderflower cordial

£0.30

400gFresh strawberries(Hulled and quartered)

£2.50

1tbspIcing sugar(For dusting)

£0.05

Total Cost

£5.05

£1.26 per serving

Instructions

1.
Preheat the oven to 100°C (212°F). 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 smooth.
3.
Spoon or pipe the meringue onto the prepared baking sheet in small mounds.
4.
Bake for 30 minutes, then turn off the oven and leave the meringues to cool completely inside (at least 1 hour) to allow them to dry out and crisp up.
5.
While the meringues are cooling, whip the double cream until soft peaks form. Gently fold in the elderflower cordial.
6.
In a large bowl, gently crush the cooled meringues into smaller pieces. Don't crush them too finely; you want some texture.
7.
Gently fold the crushed meringues and the quartered strawberries into the whipped cream.
8.
Spoon the Eton Mess into individual serving glasses or bowls. Dust with icing sugar before serving.

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My Notes

Nutrition Information

Nutrition per serving (230g)

465 kcal / 1945 kJ

Carbs

41.6g

16% of RDA

Fat

34.3g

49% of RDA

Protein

3.2g

6% of RDA

Detailed Breakdown

Fibre

1.7 g

6% of RDA

Sugar

40.1 g

45% of RDA

Sodium

25 mg

1% of RDA

Saturated Fat

21.3 g

107% of RDA

Chef's Tips

Ensure your bowl and whisk are completely clean and free of any grease before whisking the egg whites, as this can prevent them from forming stiff peaks.

Don't over-whip the cream, or it may become grainy.

For a more intense strawberry flavor, macerate the strawberries with a tablespoon of caster sugar for 15 minutes before adding them to the Eton Mess.

The meringues can be made a day in advance and stored in an airtight container. Assemble the Eton Mess just before serving to prevent the meringues from softening.

Cooking Equipment

Baking sheet

Mixing bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Rhubarb & Custard Scones

These delicious scones feature one of Britain's best-loved flavour combinations: rhubarb and custard. Serve with clotted cream for an enjoyable afternoon tea in the garden.

42 min

8 servings

"Pairs perfectly with this dessert"

Starter

Watercress & Pea Soup with Mint

A light and refreshing soup, perfect as a starter or light lunch. The mint adds a bright, summery note that complements the watercress and peas.

35 minutes

4 servings