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Eton Mess


Absolutely delicious and classic summer pudding, the combination of crunched up meringues and fresh ripe strawberries folded together into whipped cream is just a dream combination.

Eton Mess is a dessert traditionally served at Eton College on 4 June. Make your meringues the day before you want to serve the pudding (you can even make them several days in advance just ensure that they are stored in an airtight container).



  • 3 free range egg whites
  • 175g caster sugar


Preheat the oven to 140°C

  1. Separate the egg whites and yolks. Ensure that no yolk is with the egg whites. Save the yolks for making homemade custard or scrambled egg or omelette.
  2. In a bowl whisk the egg whites into firm peaks, then gradually whisk in a little sugar at the time, until you have a stiff shiny meringue. Use two spoons or a piping bag for a professional look to dollop out on ready prepared lined (parchment paper) baking sheets.
  3. Bake in the oven for approx. for 60-85 mins for a dry crumbly (good for Eton mess) meringue. Leave them to cool on the baking sheet, until completely cooled.
  • 1 tbs of icing sugar
  • 6 Meringues (baked or shop bought)


Preheat the oven to 140°C

  1. Crush up your meringues into a glass bowl, cut up your strawberries into quarters or smaller size if you prefer.
  2. Whip the double cream, once whipped, mix in the icing sugar and gently fold through the meringues and strawberries.

Looks beautiful served in glass bowls or our Union jack Ice cream cups!


Download Eton Mess recipe in pdf format (87kb)