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British

Eton Mess

The classic English summer pudding of crushed meringue, whipped cream and macerated strawberries, tumbled together at the last minute so the meringue keeps some crunch.

DessertsUnder 400 kcalUnder 20g carbsUnder 30 min
15 minEasy324 kcalper serving
Eton Mess

Method

  1. Hull 175 g of ripe strawberries and cut them in half, quartering any very large ones. Set aside a few of the prettiest pieces for the top.
  2. Put about a third of the strawberries in a small bowl with 1 tsp of caster sugar and crush them roughly with a fork to a loose, syrupy pulp. Leave to macerate for 10 minutes while you whip the cream — the juices should run and turn glossy.
  3. Pour 75 ml of well-chilled double cream into a cold bowl with 0.25 tsp of vanilla extract and whisk by hand for 1-2 minutes to soft peaks: the whisk should leave a trail and the peak should flop over. Stop the moment it thickens — overwhipped cream turns grainy and will not fold.

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Per serving

324kcal
3gprotein
20gcarbs
27gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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