Home Eton Mess

Eton Mess

0 Reviews.

Recipe Category

Print Recipe
Save recipe
Share Recipe

Recipe Tag


  • strawberries - 500g
  • double cream - 400ml
  • meringue nests - 3 x 7.5cm
  • ginger cordial - 1 tbsp
  • Mint - sprigs of fresh

Ingredient Image Gallery

Click on the image for details


  • Purée half the strawberries in a blender.
  • Chop the remaining strawberries, reserving four for decoration.
  • Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue.
  • Fold in the chopped strawberries and ginger cordial, if using.
  • Spoon equal amounts of the mixture into four cold wine glasses.
  • Serve garnished with the remaining strawberries and a sprig of mint.

Check Out the Video

This Might Interest You