Traditional Eton Mess Recipes

ETON MESS

Steps:

• Take half of the strawberries, hull them, and place them in a food processor and pulse them until they have been pureed. Pour the pureed strawberries into a saucepan, heat over medium heat and add the water, granulated sugar, and corn starch. Bring to a slow boil and let boil for 1 minute while the mixture thickens. Pour into a bowl and let the sauce chill for at least 30 minutes.
• Meanwhile, prepare the whipped cream. Pour the whipping cream, powdered sugar, and vanilla into the bowl of an electric mixer. Beat on a medium speed until soft peaks form. Store the whipped cream in the fridge until you are ready to serve the eton mess.
• Hull and slice the remaining strawberries.
• To assemble each Eton Mess, crumble 2 meringues and place in the bottom of a bowl. Add spoonfuls of strawberry sauce, whipped cream, and fresh strawberries on top. Crumble another merengue on top, and add additional layers of strawberry sauce, fresh strawberries, and whipped cream. Serve right away.

EASY ETON MESS

Steps:

• Halve or quarter any large strawberries and place in a large bowl with the raspberries. Use a fork to crush half of the berries and drizzle over the honey.
• Whip the cream until soft peaks form, then fold in the yoghurt.
• Crumble the meringues over the fruit, then fold in the cream and yoghurt mixture. Divide up into 6 individual bowls and serve straightaway, topped with extra berries, if you like.

TRADITIONAL ETON MESS

Steps:

• Heat oven to 200 degrees. Line two baking sheets with parchment; set aside. Beat egg whites with electric mixer on low speed to break up, about 2 minutes. Increase speed to medium high, add salt, and gradually add 1/2 cup sugar. Beat 2 to 4 minutes until soft peaks form. Increase speed to high. Gradually add 1/4 cup sugar, 1 tablespoon at a time until stiff and glossy, 2 to 4 minutes.
• Spoon scant 1/4 cup meringue onto baking sheet; use icing spatula or rubber spatula to spread out to circle roughly three inches in diameter and three quarters of an inch high, making 8 to 10 circles.
• Place baking sheets on separate oven racks. Bake 30 minutes; switch upper and lower sheets. Bake another 30 minutes; if meringues are still white, cook 15 minutes more. When beginning to brown, remove. Meringues should be white and dry to the touch. Turn oven off, and leave oven door open about 20 minutes. Put meringues in oven, with door closed, about 1 hour, to dry completely. Meringues may be made 2 to 3 days ahead and kept in an airtight container.
• While meringues are baking, place strawberries in large bowl; combine with kirsch and 3 tablespoons sugar. Refrigerate until needed, at least one hour, tossing occasionally.
• Whip cream to stiff peaks. Break meringues into 3 to 4 pieces. Arrange layer of meringues in bottom of a glass serving bowl. Spoon a layer of strawberries and juices over the meringues. Top with layer of whipped cream. Continue to layer until all ingredients are used, reversing last two layers so cream follows meringues and strawberries are final layer. Arrange whole strawberries around edge.