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Blackberry & white chocolate Eton mess
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1 egg white
50g caster sugar
75g white chocolate, chopped
150g pack blackberries
300ml double cream (taken out of the fridge 20 minutes before using, to come to room temperature)
1. Preheat the oven to 140ºC, gas mark 1. Line a baking tray with baking parchment. Put the egg white in a clean bowl and whisk until it forms soft peaks, then slowly add the sugar, 1 tbsp at a time, while whisking, until shiny and stiff. Spoon 4 portions of the meringue onto the prepared baking tray. Bake for 1 hour 30 minutes-2 hours until crisp and dried out; set aside to cool.
2. Once the meringues have cooled, put the white chocolate in a heatproof bowl and melt over a pan of barely simmering water, ensuring the bowl is not touching the water. When almost melted, take the pan off the hob and stir to finish melting the chocolate; set aside to cool slightly.
3. Put ½ the blackberries in a bowl and squash them with the back of a fork. Whisk the cream until it forms soft peaks. Crush the meringues and tip them onto the cream with the squashed blackberries and ½ the melted chocolate; fold into the cream, taking care not to over mix, to create a ripple effect. Divide the cream mixture between 4 bowls, drizzle over the rest of the chocolate and top with the remaining blackberries.
Cook's tip Short on time? use four ready-made meringues instead of making your own for a super-speedy yet impressive summer pud.
Typical values per serving:
This recipe was first published in July 2021.