*This post may contain affiliate links. Please see my disclosure for more details!*

A classic summer dessert with homemade meringues – utterly scrumptious!

If you haven’t heard of Eton mess you are 100% missing out on the greatness of such simple yet delicious dessert. Meringue, cream and strawberries mashed together make a creamy, sugary and fruity mess that is so addictive you will want to make it again and again!

You can of course use shop bought meringues as they’re so cheap these days, but I love making my own as they are so simple! I also have an Eton mess cheesecake that is a must for all Eton mess lovers!

I add a touch of raspberry coulis to my Eton mess because I like the twist on the two fruity flavours, and it elevates the dessert even more. Seriously though, this dessert is a marriage made in heaven, and I LOVE it.

I love to experiment with meringues especially at Easter with my easter pavlova or my individual easter meringues, but today’s recipe is just the basic meringue. Many of you have asked for it, and it really is simple.

Eton Mess with Homemade Meringues!

A classic summer dessert with homemade meringues - utterly scrumptious!
Print Pin Rate
Category: Dessert
Type: Sweets
Keyword: Eton mess
Prep Time: 10 minutes
Cook Time: 10 minutes
Meringues: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6 people
Author: Jane's Patisserie

Ingredients

Meringues

  • 5 egg whites
  • 250 g caster sugar

Eton Mess

  • Meringues crushed
  • 400 ml double cream
  • 500 g strawberries
  • Fruit coulis

Instructions

Meringues

  • Preheat the oven to 100C/90°C fan and line two baking trays with parchment paper
  • Separate the eggs into a spotlessly clean bowl (stand mixer bowl) and discard the yolks - or use them to make something else!! - but be careful not to get anything else in the egg whites such as a spot of yolk as this will ruin the meringue!
  • Whisk the egg whites on their own until soft peaks are form - it'll double/triple in volume and look foamy and white, nothing like the normal egg white
  • Continue whisking the eggs on a medium-high speed and add the caster sugar a teaspoon at a time making sure its whisked in before you add the next spoonful - I realise this is time consuming, but adding the sugar any quicker will ruin it!
  • Once the caster sugar is all in the mixture, the meringue should be ultra white, glossy and if you hold the bowl upside down nothing will fall out! If you're brave, hold it above your head when you test it
  • Pipe the meringues onto the baking sheets - I use a Wilton 1M tip to make my little meringue shells
  • Bake in the oven for 1 to 1 and a 1/2hours and then turn the oven off. Leave the meringues to cool off completely in the oven until the oven is cold! It is very important that you leave them to cool off completely as if you take them out any sooner they will taste amazing but they won't crush down and they'd have the chewy meringue feel you can get sometimes!

Eton Mess

  • Whip the cream up with a whisk until soft peaks and it holds itself and fold through the coulis (I used raspberry flavour)
  • Wash and chop the strawberries up then and crush the meringues.
  • Fold it all together and either serve in one large dish, or in small jars for individual portions!

Notes

  • This is best served on the day it is made - if not, store in the fridge until wanted! You can use other fruits or coulis in flavours that you like, but I love the classical strawberry combination!

 

ENJOY!

Find my other recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

28 Comments

  1. Nadia on June 3, 2021 at 5:59 pm

    Hi Jane, How much coulis are you meant to fold in?

    • Jane's Patisserie on June 4, 2021 at 9:35 am

      As much or as little as you want xx



  2. Nicola on September 23, 2020 at 2:51 pm

    Hi Jane, love your recipes! Just wondered roughly how many meringues this makes please? Also how do you get a stripe effect? Thank you!x

  3. Marla on June 17, 2020 at 9:52 am

    Hi Jane, I love your recipes and have already baked quite a few. I’m wanting to try this one at the weekend however we don’t have coulis in Germany. How shall I prepare the cream? With sugar or icing sugar and how much would you use? Thanks in advance.

    • Jane's Patisserie on June 17, 2020 at 6:56 pm

      Hey! I would just use 2tbsp of icing sugar! x



  4. Jane Biscoe on June 14, 2020 at 10:09 pm

    Hi Jane, love your recipes. D thank you for sharing. Do you have any recipes to use the egg yolks from the eggs used for meringues?

    • Jane's Patisserie on June 14, 2020 at 10:19 pm

      Hey! Homemade lemon curd is my favourite – and there’s a recipe on my blog!



  5. Louise on September 6, 2018 at 12:47 pm

    Is it ok to use regular cream instead of double? x

    • Jane's Patisserie on September 6, 2018 at 1:19 pm

      What do you mean by regular cream?



    • Louise on September 6, 2018 at 9:04 pm

      Like fresh cream that you would whip yourself and add to desserts. Just less fat than double/heavy cream I think!



    • Jane's Patisserie on September 7, 2018 at 9:22 am

      In England we have Single, whipping or Double, and I would consider Double to be ‘regular’ if i’m honest as it whips better than single cream does, but I never use whipping cream in anything. x



  6. Shelley Murray on December 21, 2016 at 4:26 am

    What do you mean by double cream, whipping cream or half and half

    • Jane's Patisserie on December 21, 2016 at 10:08 am

      I’m from the UK, and we have ‘double cream’. It’s the fattiest liquid cream we have so I think heavy cream is your nearest similar one?



  7. Selina on July 15, 2015 at 7:47 pm

    All of your sweet desserts looks so good in your pictures, especially this one.
    I’d like to have one! 🙂

  8. ruthlakes on July 15, 2015 at 5:42 pm

    I love your presentation re: Eton Mess. I’ve just started making meringue (I know, so easy but I always thought they sounded daunting), and am having friends round for a meal. Your presentation has given me inspiration – so has the rest of your site!
    I’ll search for your salted caramel recipe another day – have clicked ‘follow’ so that I can come back 🙂

    • Jane's Patisserie on July 15, 2015 at 5:45 pm

      Thank you! I hope you have a nice evening with your friends 🙂



  9. abbiosbiston on July 14, 2015 at 1:23 pm

    My husband is not a dessert eater but he loves Eton Mess which means I often make it.

  10. postdot on July 12, 2015 at 9:30 pm

    Reblogged this on PostDot.

  11. Jane's Patisserie on July 12, 2015 at 7:01 pm

    Hehe thank you! I have never used cream of tartar, but I occasionally use either Corn Flour or a touch of White Wine Vinegar to stabilise it 🙂 x

    • Jane's Patisserie on July 12, 2015 at 7:04 pm

      Its okay! With this sort of meringue I use just the egg whites & sugar – but if making the meringue for a Lemon Meringue Pie for example i would use a stabiliser of 2tsp of the Corn Flour 🙂 x



  12. apuginthekitchen on July 12, 2015 at 1:57 pm

    I have a lot of strawberries to use. Eton Mess is so good, it’s been a while since I’ve had it. I think this will be dessert this week.

    • Jane's Patisserie on July 12, 2015 at 5:07 pm

      Yes I always make it when I have loads of strawberries – perfect quick dessert for them! 🙂



  13. megarama1981 on July 12, 2015 at 12:56 pm

    Love a good Eton Mess – must try this one!

    • Jane's Patisserie on July 12, 2015 at 5:06 pm

      It’s delicious isn’t it!! And yes please do! 🙂



Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.