Eton Mess

Posted On December 28, 2017


250gms Strawberries, hulls removed

200ml Double Cream

2 Meringue Nests

For garnishing Fresh Mint

4 Egg Whites

115 gms Caster Sugar

115 gms Icing Sugar



Puree half of the strawberries in a blender and chop the remaining strawberries. Whip the double cream until stiff peaks is formed then fold in the strawberries puree and crushed meringue. 

Again, fold in the remaining chopped strawberries.

Garnish with strawberries and mint.