Eton mess


Eton mess
Behind this strange name there lurks a delicious traditional English dessert made of meringues, strawberries and cream.
165 K 5/5 (14 reviews)
Grade this recipe:
Keywords:
Last modified on: July 25th 2010
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 4 hours 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 4 hours 20 min.
Eton mess
Prepare meringues with 2 egg whites and 100 g caster sugar. Shape them by piping with a forcing bag if possible, to make little meringues about the size of a strawberry.

Stage 2 - 15 min.
Eton mess
Prepare 200 g strawberries and cut into 2 or 4 according to their size. Ideally the pieces should be about the same size as the meringues.

Stage 3 - 20 min.
Eton mess
Prepare the chantilly (whipped cream) with 200 ml liquid cream and 30 g vanilla sugar.

Tip the strawberries, cream and meringues into a bowl,.

Stage 4 - 3 min.
Eton mess
Mix gently.

Stage 5
Eton mess
And serve immediately.
Remarks
This dessert cannot be kept waiting otherwise the meringues go soft and it deteriorates into a "mess" worthy of the name!

The word "mess", used humorously here, originally came from the French word "mets" (dish).
Keeping: To eat right now.
Source: Home-made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=4 %270 RDI=30 %60 RDI=9 %1,190 RDI=60 %4,980 RDI: 60 %
Per 100 g1 RDI=1 %50 RDI=4 %10 RDI=2 %200 RDI=10 %840 RDI: 10 %
Per person2 RDI=1 %70 RDI=6 %20 RDI=2 %300 RDI=20 %1,250 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Milk
How much will it cost?
  • For 4 people : 2.85 €
  • Per person : 0.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
October 3rd 20191.59 M 714.6 2 hours 40 min.
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
November 15th 20182.77 M 23.4 40 min.
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
October 20th 2012778 K 43 25 min.
How to cook hard-boiled eggs properly
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
November 4th 20131.38 M 65 1 hour 30 min.
Parisian-style chocolate custard tart
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
July 13th 202255 K 1 hour 8 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page