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    Eton Mess with raspberries & strawberries

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    Eton Mess with raspberries & strawberries

    Marco Pierre White’s version of a summer classic with strawberries and raspberries

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 2 hours
    • Total time: 2 hours 20 minutes 5 minutes

    Serves: 6


    • 1 egg white
    • 65g caster sugar
    • 340g raspberries
    • 400ml double cream
    • 100g icing sugar
    • 1 vanilla pod
    • 800g strawberries
    • 6 scoops vanilla ice cream


    1. Beat the egg white until stiff, then slowly beat in the sugar until glossy and thick.
    2. Preheat the oven to 110°C, gas mark ¼. Line a baking tray with parchment and spoon 6 small meringues onto the tray. Cook in the oven for 2 hours, until crisp.
    3. Meanwhile, make the coulis. Place half the raspberries in a pan with 1 tbsp water and simmer until the berries break up. Sieve the mixture and chill.
    4. Put the cream and icing sugar in a bowl with the seeds from the vanilla pod. Whip everything together.
    5. Hull the strawberries and cut into bite-sized pieces. Divide half the strawberries between 6 large glasses and add a few raspberries to each. Reserve a few raspberries for the top of each glass, then mix the remaining berries together in a bowl and crush gently with a fork.
    6. Add the fruit to the cream and crush in the meringues; stir gently to combine.
    7. Spoon a scoop of ice cream into each glass, followed by some of the cream and fruit mixture, then top with the reserved raspberries. Serve with the coulis spooned over the top.

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    Drinks recommendation

    Waitrose Sauternes Chateau Suduirat 2005 Bordeaux, France. Bin 685143


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    3 stars