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Eton Mess with Strawberries & Elderflower Cream

Illustration of a glass of Eton Mess
Cookbook 1.2


  1. Preheat oven to 120°C (250°F) and line a large baking sheet with non-stick parchment paper.
  2. Whisk the egg whites in a clean bowl until they hold stiff peaks. Add the caster sugar spoonful by spoonful, whisking after each addition until you have a glossy stiff meringue.
  3. Spoon dollops of the meringue onto the prepared baking sheet and bake on the bottom shelf of the oven for 1 to 1 1/2 hours. Turn off the heat and leave to cool in the oven until the meringues are completely dry.
  4. Reserve 50 grams of the most attractive strawberries and halve to use for decoration. Take 200 grams of the remaining strawberries and crush with the lemon juice into a thick strawberry compote.
  5. In a large bowl, whisk the cream with the elderflower cordial until it forms soft peaks.
  6. Roughly crush three-quarters of the meringues, and fold gently into the remaining chopped strawberries and cream. It’s very important to keep the components distinct and not overmix.
  7. Spoon the Eton Mess mixture into small glasses, scatter over the remaining crushed meringues, and then decorate with the reserved strawberries and strawberry compote.
  8. Serve immediately in order to keep the crisp meringue texture. Preferably in a garden while playing croquet on an idyllic English summer day!