Eton mess is so simple, made with broken meringues, strawberries and cream – the best bits of summer combined into one easy dessert!
First mentioned in print in 1893, it is commonly believed to originate from Eton College and is served at the annual cricket match against the pupils of Harrow School.
6 ready-made meringues
570ml double cream
450g strawberries, washed and hulled
75 ml port, kirsch or Cointreau
1. Cut the strawberries in half or into thick slices if they’re big. Place in a bowl with the port, kirsch or Cointreau if using, cover and chill for 2-3 hrs.
2. Whip the cream until it forms soft peaks, then fold in the berries and juices.
3. Crush the meringues and fold into the strawberry and cream mixture.
4. Spoon the Eton mess into individual dishes and decorate with extra strawberries.