Strawberries and Cream Eton Mess

Hey, as we all well know the 2016 Wimbledon Tennis Championships are being held from June 27th to July 10th. This is the sporting event that everyone talks about, even if you don’t like tennis. And of course the most memorable aspect food-wise are the famous strawberry and cream pots, these get recognised across England. I have made my own twist on the classic combination of strawberries and cream, by doing Strawberries and Cream Eton Mess with a strawberry coolis.


500g fresh strawberries halved
300ml thick double cream
4 large egg whites at room temperature
115g caster sugar
150g icing sugar
1 tbsp runny honey


1. To make your meringues preheat the oven to fan 100C/conventional 110C/gas 1⁄4. Line 2 baking sheets with parchment paper.

2. Tip the egg whites into a large clean mixing bowl. Beat the eggs on medium speed with an electric hand whisk until the mixture stands in stiff peaks when the blades are lifted, or you can use a normal whisk and beat until at the same stage of stiff peaks.

3. Whilst quickly whisking, start to add the caster sugar a tablespoon at a time. Continue beating around 10 seconds between each addition. When ready, the mixture should be thick and glossy. Be careful not to over whisk as the meringue may fall later on.

4. Using only 115g of icing sugar and setting 35g aside, sift a third of the icing sugar over the mixture, then gently fold it in. Continue to sift and fold in the icing sugar a third at a time.

5. Scoop a heaped tablespoonful of the mixture and place evenly in oval shapes on the baking parchment. Bake for 1  and a 1⁄2 to 1 and 3⁄4 hours in a fan oven, 1 and a 1⁄4 hours in a conventional or gas oven, until the meringues are a slight golden colour. Leave to cool on a cooling rack.

6. When the meringues are cool, place them in a clean dry tea towel or freezer bag and crunch them up into a mixture of sizes.

7. Take 200g of strawberries and mash them with the back of a fork and set them to the side.

8. For the coolis, take a large frying pan on a medium-low heat and put 250g of halved strawberries into it and begin to break down the strawberries, add in the 35g of saved icing sugar from earlier and whisk this in. Add the tablespoon of honey and whisk until the strawberries have fully broken down. Then pass the coolis through a sieve into a jug.

9. Begin to layer your Strawberries and Cream Eton Mess, you will need four glasses. Place a spoonful of mashed strawberries in the bottom of each one then put in a small handful of crushed meringue, and a tablespoonful of yogurt or doublecream. Then drizzle over a generous amount of the coolis.

Best served immediately.

BB x

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