Eton Mess

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May I start this post by saying that it is incredibly difficult to make Eton Mess look pretty. Making those look presentable was almost impossible, the narrow neck of the glasses did not help.

I haven’t posted on my blog in a very long time, I am aware of that (nearly 7 months Fabienne…) but I thought I’d revive myself with this ultra summery, super delicious dessert that is easy to make and fun to put together – that is if you don’t intend to spend an hour placing each element in a wine glass…

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Let’s get real; Eton Mess probably happened because some chef living in Eton tried to make a pavlova and dropped it on the floor. Either way, it tastes gorgeous and it has become a traditional English dessert well loved by all. Especially in extraordinarily hot weather!

The meringue gives the dessert a light, uplifting element where the cream provides a heavy, indulgent factor. The fruit is the perfect balance between the two, giving extra flavour and freshness. What more could anyone possibly ask for??

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An extra twist to make this bonkers tasty lies in the cream. Half of the strawberries are blended to a syrup with some icing sugar, and the other half are chopped up and folded in. It really brings life to the otherwise dull flavour of the double cream, providing even more fruity flavour to convince you that this is healthy 🙂

The egg whites are blended with sugar for absolute ages until thick and voluptuous. Once baked, it provides a crispy, chewy base for the Eton Mess. A delightful find amongst the heaps of fruit and waves of cream.

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You’re gonna love this one!

My Recipe:

  • 4 eggs (whites only)
  • 200g white caster sugar
  • 500ml double cream
  • 2 tbsp icing sugar
  • 300g strawberries
  • 200g raspberries
  • 200g blueberries

Begin by preheating your oven to Gas Mark 3/162°C/325°F and lining (you’ll probably need 2) baking trays with grease-proof paper. Set those aside for later and clear some room for all the arm work you’re about to do…

Beat the egg whites until soft peaks form, then gradually add in the sugar, bit at a time making sure not to deflate any air bubbles. Beat these two together until you can no longer feel any grains of sugar when rubbing the mixture between your forefinger and your thumb. Transfer the meringue mixture onto your prepared baking trays.

Pop those in the oven for 30 minutes until they have turned a light golden colour. Turn off your oven and allow them to cook in the residual heat for a further hour.

In the mean time, lets get started on that strawberry cream! In a blender or food processor, blend 150g of the strawberries until they look all pulpy; chop up the remaining 150g into quatres. Stir in the icing sugar and set aside. Beat the double cream until soft peaks form (do your arms ache yet??) then fold in the strawberry/icing sugar mixture and the remaining 150g of strawberries.

Then we layer it up! Start with your meringue base, then the strawberry cream, then the array of other fruits. Create as many layers as you want, then just sit back with a glass of lemonade in the sun and enjoy 😉

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