Crisp sweet layers of meringue combined with light mint whipped cream and juicy roasted strawberries. A British classic, the Strawberry Eton Mess makes a perfect summer dessert.
This dessert is as quintessentially English as Pimms at Wimbledon and a cucumber sandwich watching a cricket match. Being English, it’s ingrained in us to love and enjoy. I want to share with you this delightful small batch recipe perfect for two people. This recipe can be doubled or more for extra servings.
How to Make Strawberry Eton Mess
There are three components to a good Eton Mess. The meringue, the whipped cream and most importantly … the fruit!
In this recipe I have roasted the strawberries with a couple of tables spoons of Lyle’s Golden Syrup. After 25 minutes in the oven you have exquisite deeply flavoured and sticky strawberries. The flavour becomes acutely intense as they roast in the oven and combined with the golden syrup release all their juices. It’s a mouthful of heaven and a brilliant twist on the normal fresh strawberries
Whipped Mint Cream
Light, fluffy whipped cream on top of the crisp meringue is a stunning juxtaposition of texture. Add in the finely chopped mint which pairs perfectly with the strawberries ignorer to elevate this whipped cream.
Whipped to perfection until soft peaks form, then slowly add the sugar whilst continuing to whip until smooth and shiny. Freshly whipped meringue is utterly satisfying to make. Smooth the meringue over baking paper and bake on a low temperature for a full hour and then allow to cool completely without opening the door. I like my meringue with a crispy outside and chewy centre, but bake for longer if wanting a purely crispy meringue.
How to serve Strawberry Eton Mess
This part is easy. You have your three components ready. Break up your meringue into pieces that will fit in your serving glass. Let’s start layering. Place meringue in the bottom if the glass, then a dollop of mint cream, then a spoonful of roasted strawberries. Repeat this process . Finish off with a fresh strawberry, mint sprig and drizzle of golden syrup. Then ENJOY!!
Note: Layering the Strawberry Eton Mess in the glass should be done just before serving.
The Eton Mess won’t keep as a whole in the glass. The moisture on the cream will soften the meringue and the strawberries will breakdown the cream. You’ll end up with an unappealing grey mess even if your refrigerate it.
BUT you can keep the components separately. The cream and strawberries can be kept refrigerated in an air tight container for a couple of days. The meringue should be stores at room temperature in an air tight container and will keep for a week at least.
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Crisp sweet layers of meringue combined with light mint whipped cream and juicy roasted strawberries. A British classic, this Strawberry Eton Mess makes a perfect summer dessert.
THIS IS A SMALL BATCH RECIPE. IT CAN BE DOUBLED.
For the Roasted Strawberries:
300g strawberries, hulled and halved
2 tablespoon Lyle’s Golden Syrup
For the Meringue:
2 egg whites
100g caster sugar
1⁄2 teaspoon lemon juice
For the Whipped Cream:
200ml whipping cream
2 tablespoon icing sugar
1 tablespoon fresh mint leaves, chopped
Serve with fresh strawberries
- Pre-heat your oven to 180C/350F. Place the strawberries on a baking tray and pour Lyle’s Golden Syrup over them. Toss to coat. Roast for 20-25 minutes, stirring half-way through. The strawberries will be soft but still hold their shape and be juicy and sticky. Remove from the oven and spoon into a bowl and set aside to cool.
- Lower your oven to 100C/210F. In the bowl of an electric stand mixer, add your eggs and lemon juice. Whisk on medium-high until frothy and soft peaks form. Then, one tablespoon at a time, add the caster sugar whisking all the time. Ensure the sugar is incorporated before adding the next spoonful. Then whip for another five minutes until the meringue mixture is smooth, glossy and stands in firm peaks.
- Spoon meringue onto a lined baking tray and level with the back of a spoon. Bake for 1 hour. Don’t open the door and allow the meringue to cool completely. Then break into pieces.
- In the meantime, whip your cream and icing sugar in a bowl until soft peaks form. Stir in the chopped mint.
- To serve. In a glass, layer meringue, then cream, then roasted strawberries then repeat until the glass is full. Finish with a drizzle of the strawberry juice, some fresh strawberries and mint leaves and another drizzle of Lyle’s Golden Syrup.
Remaining meringue can be stored in an airtight container at room temp, strawberries and cream can be refrigerated in separate containers.
Keywords: eton mess, dessert, summertime