Eton Mess
Make the most of strawberry season and whip up this irresistibly pretty Eton mess dessert recipe!
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Servings: 8 serves
Calories: 259kcal
Cost: $15
Equipment
- Beaters, stand-mixer or Thermomix
Ingredients
- 300 ml thickened cream heavy, whipping
- 125 g mascarpone cheese or creme fraiche or thick Greek strawberry yoghurt
- 500 g strawberries fresh
- 125 g raspberries fresh
- 2 tbs caster sugar
- 100 g mini meringues crushed
To Decorate
- 125 g strawberries fresh
- 125 g raspberries fresh
Instructions
Conventional Method
- Using hand-held beaters or a stand-mixer, beat the cream until soft peaks have formed.
- Add the mascarpone cheese and mix to combine. Set aside.
- Chop the strawberries into quarters and place into a large bowl. Add the raspberries and caster sugar and mix to combine.
- Add the berries and crushed meringues to the bowl of whipped cream and mascarpone. Fold through until well combined.
- Pour the mixture into a large serving bowl or trifle dish.
- Refrigerate for a minimum of 1 hour.
- When ready to serve, decorate with extra chopped strawberries and raspberries.
Thermomix Method
- Pour the cream into the Thermomix bowl and whip on Speed 3 until soft peaks form.
- Add the mascarpone cheese and mix for 10 seconds, Speed 3. Set aside.
- Chop the strawberries into quarters and place into a large bowl. Add the raspberries and caster sugar and mix to combine.
- Add the berries and crushed meringues to the Thermomix bowl of whipped cream and mascarpone. Mix on Reverse, Speed 1, 10 seconds or until combined (use the spatula to help mix).
- Pour the mixture into a large serving bowl or trifle dish.
- Refrigerate for a minimum of 1 hour.
- When ready to serve, decorate with extra chopped strawberries and raspberries.
Notes
RECIPE NOTES & TIPS:
- Don’t over-whip the cream – soft peaks give the best texture.
- Fold gently to keep pockets of crisp meringue throughout.
- Assemble and chill for no longer than 1–2 hours before serving for best texture.
- For make-ahead prep, keep cream, fruit and meringues separate until serving.
- Use ripe, fresh berries – frozen berries can make the dessert too watery.
- Store leftovers in the fridge for up to 2–3 days (the meringue will soften but still taste great).
- Freezing is not recommended – the cream and fruit will become watery once thawed.
- Serve straight from the fridge for the best flavour and consistency.
Nutrition
Calories: 259kcal | Carbohydrates: 14g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 67mg | Sodium: 45mg | Potassium: 215mg | Fiber: 4g | Sugar: 8g | Vitamin A: 790IU | Vitamin C: 54mg | Calcium: 67mg | Iron: 1mg
