Strawberry Eton Mess
August 28, 2014
DessertsSeasonal RecipeFood & Drinks
If you've yet to try strawberry eton mess, you need to rectify this immediately! It's meringue and whipped cream and strawberry goodness all mashed up into one delicious treat. Take a cue from Have A Yummy Day and serve it up in individual jars for a heavy dose of lovely. We love that they're not too precious, borderline impossible to mess up, and chock full of texture and flavor in the very best of ways.
From Have A Yummy Day... Eton Mess is traditionally served at an annual cricket game at Eton College in the UK. Legend has it that it was invented when a dog accidentally crashed a meringue cake, and what was left was served as Eton Mess. We make ours in vintage glass jars, it looks fabulous when we put these on the table.
Strawberry Eton Mess
Prep Time
Cook Time
Total Time
FOR THE MERINGUE 2 egg whites
½ cup caster sugar ½ teaspoon vinegar or lemon juice
1 ½ tablespoon raspberry purée Red food dye
FOR THE ICE CREAM 1 vanilla pod
1 ⅔ cup milk 1 ⅓ cup heavy cream
6 egg yolks ¾ cups caster sugar
TO ASSEMBLE 1 ⅓ cup heavy cream, whipped
2 litres strawberries
Set the oven to 210˚F. Whisk egg whites, sugar and vinegar in a stainless steel bowl. Put the bowl over a warm water bath and keep whisking until the paste is around 130˚F. Take the bowl off the heat and keep whisking until the meringue cools down. Add raspberry purée and just a little dye. Fill a piping bag with a star shaped nozzle with the meringue and pipe pieces of meringue onto a baking tray covered with a baking paper. Bake in the middle of the oven for about 1 hour. When the pieces of meringue are loose from the baking paper and their bottoms are dry, they are done. Let the meringue cool. Store in an airtight jar in room temperature.
Split the vanilla pod on the length and scrape out the seeds. Boil milk, cream, vanilla pod and seeds in a stainless steel saucepan. Whisk the yolks and sugar fluffy. Pour the hot cream mixture over the yolks and pour everything back into the saucepan and stir. Simmer the mixture to 185˚F or until it starts to thicken from heavy whisking. Take off the heat, do not let it boil. Pour the mass into a bowl and let it cool. Sift and use in an ice cream machine. Put the ice cream in the freezer for 1-2 hours.
Put strawberries, meringue, ice cream and whipped cream in layers in big jars.