eton mess

The classic summer dessert gets a tropical makeover with mango and passion fruit. Using ready-made meringues means this sweet and zingy version is ready in minutes.

Totally tropical Eton mess

300 milliliters/10fl oz double cream

200 milliliters/7fl oz Greek-style yoghurt

shop-bought meringue nests

mango,

passion fruits, halved

mint sprigs, to decorate (optional)

A dessert that is dripping with salted caramel is always a winner. We love this variation of the classic Eton mess.

This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.

Salted caramel Eton mess

(225 grams) self-raising flour

tsp baking powder

unsalted butter, chopped, softened

(220 grams) caster sugar

eggs, lightly beaten

vanilla essence

Whipped cream, to serve

Salted pretzels, to serve

eggwhites

(165 grams) caster sugar

(150 grams) caster sugar

(125 milliliters) pure (thin) cream

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Purists would insist Eton mess should only contain strawberries, but other British summer berries like raspberries, red and rose currants and even cherries have a touch more sharpness which pairs perfectly with the sweet meringue and rich cream. These homemade meringues are a doddle, but you can also buy them which turns this dessert into a 10-minute-pudding.

Eton mess

strawberries, hulled

tbsp icing sugar

600 milliliters/20fl oz double cream

berries

readymade meringue nests

120 grams/4¼oz caster sugar

vanilla extract

Few desserts say summer like Eton mess. Crunchy meringue, whipped cream and strawberry sauce is a winning combination, best served al fresco

caster sugar

strawberries,

double cream

Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr – 1hr15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.

Blitz 1/3 of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds its shape. Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.

This quintessential strawberries and cream dessert. Make it in seconds with AWT’s easy Eton mess recipe.

Easy Eton mess

strawberries

sugar

port

meringues, broken up

cream, softly whipped

Inspired by the famous Eton mess but very Christmassy (and very Aussie), this dessert couldn't be simpler to make. Whip up some cream and then layer together with store-bought meringue, fresh raspberries, glace cherries and Raffaello truffles. It's so easy to put together but creates a stunning effect when presented in a trifle bowl. It's the perfect Christmas dessert for those who prefer to spend more time and effort on the savoury elements of their spread.

White Christ-mess recipe

thickened cream

raspberries

packet glacé cherries, coarsely chopped

packet meringue nests

packet Ferrero Confetteria Raffaello truffles, unwrapped

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How to make meringues using sugar and egg whites. Crisp on the outside and chewy inside. Perfect for making pavlova. Eton Mess, meringue kisses and much more.

The Easiest Basic Meringue Recipe

Egg Whites

Switch oven on to 110C, 225 F, 1/4...

Separate the egg whites and add them to...

Separate the egg whites and add them to the mixing bowl.

Make sure your mixing bowl is free from...

Make sure your mixing bowl is free from any grease &amp; very clean. If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well.

Please take care not to get any egg...

Please take care not to get any egg yolk in the egg whites. Crack them separately just in case one of the yolks breaks.

Whisk on high speed until the whites are...

Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn't fall back into the bowl.

Add the sugar and whisk again on high...

Add the sugar and whisk again on high speed for 1 more minute.

Once you have added the sugar and whisk...

Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look. This is when it is ready. See the photo

Once glossy, it is at this point you...

Once glossy, it is at this point you may wish to add some food coloring or 1/2 teaspoon of a flavoring, such as Almond or vanilla.  You can add 2 drops of red food coloring and the meringue will turn pink etc.

If you want to, you can put the...

If you want to, you can put the meringue mixture into a piping bag and make patterns, but I just use 2 big spoons, scoop out amounts and place on the tray on top of parchment / greaseproof paper. I like the meringues a bit 'uneven' and rough shaped!

This recipe is the epitome of easy and effortless, whilst still looking completely impressive and tasting amazing. What could be better?

This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out now.

Lemon and raspberry Eton mess cake

(60 grams) pure icing sugar, sifted

vanilla bean paste

mascarpone

store-bought meringue, crumbled

store-bought round sponge cakes

(160 grams) raspberry jam, warmed

mint mint

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A sweet and creamy Pavlova cake served with coconut whipped cream, strawberry whirl sauce, and berries - a deliciously sweet summery meringue cake, perfect for special occasions

Eton Mess meringue cake with berries

½ Cups caster sugar

tsp white wine vinegar

vanilla pod (optional)

(optional

lemon juice

tsp corn-starch

water

coconut cream

vanilla

icing sugar

Summer berries (to decorate)

Edible Roses (to decorate)

Separate the egg whites from the egg yolk (you can use the egg yolks for this Caramel Ice Cream). Preheat the oven to 275ºF/140°C.

To make the meringue beat the egg whites at a medium speed in a stand mixer (speed 4-5), or the lower speed setting with a hand mixer. Do this until the eggs reach soft peak stage and then it&#039;s time to add in the sugar.

Add the sugar 1 tablespoon at a time, leaving 20-30 seconds between each spoonful to allow it to almost fully dissolve. This can take 10-15 minutes - just make sure to keep the speed consistent. It&#039;s done when stiff peaks form, with the mixture looking thick and glossy, and the sugar fully dissolved (usually 10-12 minutes).*

Lastly, add the vinegar to the mixer and give a final 30 seconds or so of mixing - be careful not to overwhip. You could also carefully fold this into the mixture, careful not to knock out too much air.**

Depending on how thick you want the meringue cake layers to be, prepare two or three baking sheets with parchment paper. For consistent sizing on the layers, use a plate to trace the shape on the underside of the parchment paper.

Divide the mixture between the different baking sheets, spooning the meringue into the center of the circle, and then using a spatula to spread it evenly around the circle.

You'll need to bake them in the oven till crisp on the outside, no longer sticking to the parchment paper, and with no shine. You've gone too far if the meringue becomes browned. Depending on how thick you made your layers, and your oven, this can take between 70-120 minutes. If I'm making three layers then It usually takes me around 70 minutes, for two layers it's closer to 90 minutes.

It&#039;s best not to open the oven and cause any sudden changes in temperature to the meringue. However, if you have to check- then quickly open the oven and just see if you can lift the Pavlova from the baking sheet without it sticking. If not, then it needs slightly longer.

Once ready, turn off the oven and leave to cool completely in the oven (for at least two hours). This will help to further stabilize the meringues, stopping them from cracking.

Just before serving, whip all the coconut cream ingredients together.

Stack the Pavlova cake layers each with some coconut cream, optional strawberry sauce, and mixed berries. Read the notes below for more flavor and serving options.

You can make the Pavlova/meringue pieces up to two days in advance and keep in an airtight container at room temperature (or in the fridge). Any longer and it will start to go mushy/soggy, due to the soft center. I wouldn&#039;t recommend freezing the Pavlova either, as it will be much softer, with clear textural change when thawing.

How To Store:

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Top 9 eton mess recipes from across the web

The most viewed eton mess recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Totally tropical Eton mess

Salted caramel Eton mess

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Eton mess

Easy Eton mess

White Christ-mess recipe

The Easiest Basic Meringue Recipe

Lemon and raspberry Eton mess cake

Eton Mess meringue cake with berrie...

The most viewed eton mess recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine