Eton Mess Fit For A Queen

One of the great classic British Summer desserts, Eton Mess originated at Eton College, Windsor and is literally a ‘mess’ of mashed-up berries, meringue and cream. Once upon a time I served a more sophisticated version of this dessert for the late Queen Mother’s official 100th birthday lunch, hosted by the City of London on 27 June 2000. This is the recipe. 

Ingredients Serves 6 

3 large Eggs, whites only
175g Caster Sugar 
600g Raspberries 
1 tbsp Icing Sugar 
450g Strawberries 
480ml Double Cream 
3 tbsp Kirsch 
Redcurrants & Baby Mint Leaves, to decorate

Method

• Begin by making the meringue a day in advance

• Place the egg whites into a clean, dry bowl and whisk into stiff peaks. Continue whisking whilst adding the sugar, a tablespoon at a time.

• Line a baking tray with baking parchment and dollop spoonfuls of the meringue mixture on to it.

• Bake the meringue in a low oven at 100°C for 2–3 hours. Turn off the oven and leave the meringue in overnight to dry out.

• Next prepare the raspberry coulis. Blend 200g of the raspberries in a food processor, then push the mixture through a sieve to get rid of any pips. Add icing sugar until you are happy with the sweetness.

• Carefully arrange a ‘necklace’ of berries on individual plates, using approximately 250g of the strawberries and 200g of the raspberries.

• Take the remaining 200g of the strawberries and chop into small pieces.


• Whip the double cream with the kirsch until firm but not ‘dry’.


• Fold the meringue, chopped strawberries and remaining raspberries into the cream.

• Spoon the mixture into the centre of each plate. Spoon over with raspberry coulis, decorate fresh redcurrants and baby mint leaves.