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Eton mess

Recipe from: 14 October 2010
eton mess

Ingredients 10
Servings 4
Time 20 mins


  • Meringues:
  • 4
    egg whites
  • 200
    castor sugar
  • 15
    hot water
  • 5
  • Strawberry cream:
  • 250
  • 2
  • 1
    vanilla pods seeds or 5ml vanilla essence
  • 1
    tub of cream


1 hour 30 mins
Preheat the oven to 140 °C.
Add all the ingredients into a large clean(metal or glass) bowl and beat with a hand blender or mixer on high for 5 minutes ubtil thick, glossy, soft peaks form.
Dollop the meringue in the centre of a baking tray lined with baking paper and sprinkled with cornflour.
Spread it out to form a pavlova.
Bake for 1 1/2 hours and allow to cool.
Or bake small meringues for about an hour.

Strawberry cream:
Place half the berries in a pot with the sugar and vanilla, cover and simmer gently for +- 20 minutes or until soft and mushy. Allow to cool.
Beat the cream until it forms firm soft peaks. Fold the strawberry mush into the cream and chill until ready to use.

Cut the other half of the berries in quarters and break up the meringue in bite size pieces.
Layer some meringue bits, cream and berries in a large bowl and serve immediately.

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Read more on: bake  |  fruit

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