Eton mess is such a simple dessert to make and naturally gluten and wheat free. Made with broken meringues, strawberries and cream, it’s a winning combination! This dessert always goes down well in our house and is a great dinner party pudding, with minimal work. Taking just 10 minutes to make (the non-alcoholic version), it gives you plenty of time to get the other courses prepared and more time to get yourself ready for when your friends come over! The dessert is traditionally served at Eton College’s prize-giving picnic on June 4th, hence the name. You could always make your own meringues, if you have the time, but for speed, I tend to use shop bought ones. You can substitute the strawberries for other fruit - try raspberries, blackberries or blueberries, or go for a mixed berry combo. Adding a drizzle of port, Kirsch or Cointreau transforms this pudding into a delicious adult-only version.
- 6 ready-made meringues
- 570ml double cream
- 450g strawberries - washed and hulled
- 75 ml Kirsch - port or Cointreau (optional)
- Strawberries to decorate
- Sprigs of mint to decorate
Cut the strawberries in half and if using alcohol in your Eton Mess, first soak your strawberries in this for around 2 hours in the fridge. Whip the cream until it forms soft peaks and fold this into the berries and juices. Crush the meringues and fold these into the cream and strawberries.
Spoon the mixture into individual dishes or glasses – I like to use cocktail or large wine glasses, and decorate with strawberries and a sprig of mint. Refrigerate.
For a lighter version, substitute half the double cream with the same amount of Greek yoghurt.