Eton Mess with Summer Berries and Elderflower Cream

A classic British dessert of crushed meringue, whipped cream, and fresh berries, infused with the delicate floral notes of elderflower.

Prep Time

20 minutes

Total Time

80 minutes

Calories

455 kcal

Difficulty

Easy

Equipment

4 items

Cost

£3.11/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dessert•Salad

Cuisine:

British

Mood:

Comfort Food•Healthy

Ingredients

Servings

3Egg Whites(Large)

£0.50

150gramsGranulated Sugar

£0.25

300mlHeavy Cream(Cold)

£1.80

2tablespoonsElderflower Cordial

£0.40

200gramsStrawberries(Hulled and halved or quartered)

£2.50

150gramsRaspberries

£3.00

100gramsBlueberries

£2.50

50gramsBlackberries(Optional)

£1.50

Total Cost

£12.45

£3.11 per serving

Instructions

1.
Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2.
In a clean, dry bowl, whisk the egg whites until stiff peaks form.
3.
Gradually add the sugar, one tablespoon at a time, whisking continuously until the meringue is glossy and stiff.
4.
Spoon or pipe the meringue onto the prepared baking sheet in various sizes and shapes.
5.
Bake for 1 hour, then turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar for another hour. This will ensure they dry out completely and are crisp.
6.
While the meringues are baking and cooling, prepare the elderflower cream. In a bowl, whip the heavy cream until soft peaks form.
7.
Gently fold in the elderflower cordial until just combined. Be careful not to overwhip.
8.
Once the meringues are cool, lightly crush them into bite-sized pieces.
9.
Gently fold the crushed meringues, summer berries, and elderflower cream together. Don't overmix; you want to maintain some texture.
10.
Spoon the Eton Mess into individual serving bowls or glasses and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (238g)

455 kcal / 1904 kJ

Carbs

38.5g

15% of RDA

Fat

34.1g

49% of RDA

Protein

3.5g

7% of RDA

Detailed Breakdown

Fibre

3.7 g

12% of RDA

Sugar

35.5 g

39% of RDA

Sodium

20 mg

1% of RDA

Saturated Fat

21.5 g

108% of RDA

Chef's Tips

For best results, use room temperature egg whites.

Make sure your bowl and whisk are completely clean and dry before whisking the egg whites.

Don't overmix the Eton Mess, as the meringues will dissolve into the cream.

Eton Mess is best served immediately, as the meringues will soften over time.

If you're short on time, you can use store-bought meringues.

Cooking Equipment

Oven

Mixing Bowls

Whisk

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Quinoa Salad with Roasted Vegetables and Lemon-Herb Dressing (Gluten-Free)

A hearty and flavorful gluten-free lunch option packed with roasted vegetables, protein-rich quinoa, and a bright lemon-herb dressing. This recipe is easily customizable with your favorite vegetables and herbs.

55 minutes

4 servings

Easy

"Pairs perfectly with this dessert"

Starter

Watercress Soup with Crème Fraîche

A light and peppery watercress soup, perfect as a starter.

45 minutes

4 servings

Easy

"The peppery notes of watercress soup offer a delightful contrast to the sweetness of the roasted vegetables in the main course. The lightness of the soup and the addition of crème fraîche provides a cool, creamy element that balances the hearty quinoa salad and cleanses the palate before the main course."

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Chef's Tips

For best results, use room temperature egg whites.

Make sure your bowl and whisk are completely clean and dry before whisking the egg whites.

Don't overmix the Eton Mess, as the meringues will dissolve into the cream.

Eton Mess is best served immediately, as the meringues will soften over time.

If you're short on time, you can use store-bought meringues.

Eton Mess with Summer Berries and Elderflower Cream

Ingredients

Instructions