Eton Mess Recipe

1. Preheat and prepare

Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper. If you want individual shards, draw 6 circles about 8 cm (3 in) across on the paper as a guide and flip the paper so the pencil doesn't touch the meringue.

2. Ensure mixing bowl and whisk are completely clean and dry. Separate the 3 large eggs while they are cold, then bring the whites to room temperature for 15–20 minutes (they whip better).

3. Whisk the egg whites at medium speed until foamy. Add the pinch of salt and continue whisking to soft peaks.

4. Gradually add the 150 g granulated sugar, 1 tablespoon at a time (or in 4 additions), while whisking at medium-high speed. Once all sugar is added, increase speed to high and whip until glossy, stiff peaks form and sugar is dissolved (rub a little between fingers to check—no grit).

5. Fold in 1 tsp vanilla extract and 1 tsp cornstarch (if using) gently with a spatula to avoid deflating the meringue.

6. Spoon or pipe the meringue into 6 dollops or onto the drawn circles. Smooth peaks if desired. Bake at 120°C (250°F) for 60–75 minutes until dry to the touch and easily lifts from paper. Turn off the oven and let the meringues cool completely inside the oven with the door closed or slightly ajar for at least 1 hour to prevent cracking.

7. Combine 400 g mixed berries, 50 g granulated sugar, 2 tbsp water and 1 tbsp lemon juice in a small saucepan.

8. Bring to a gentle simmer over medium heat, stirring occasionally. If using frozen berries, let them release juices and thaw fully. Simmer for 6–8 minutes until berries have softened and the mixture has slightly thickened. For a chunkier compote, mash lightly with a fork or the back of a spoon; for a smoother compote, press through a sieve or cook a bit longer.

9. Stir in 1/2 tsp vanilla extract, taste and adjust sweetness with a little more sugar or lemon juice if needed. Remove from heat and let cool to room temperature (it will thicken further as it cools).

10. Chill the mixing bowl and whisk/beaters for 5–10 minutes in the fridge (optional but helps). Pour 300 ml cold heavy cream into the bowl.

11. Whip the cream at medium-high speed until it begins to thicken. Add 25 g icing sugar and 1/2 tsp vanilla extract, then continue whipping to soft-to-medium peaks depending on preference. Do not overwhip; stop when peaks hold their shape but are still soft and billowy.

12. Break the cooled meringues into large pieces (shards) with your hands or roughly crush them. Reserve a few pretty pieces for garnish if desired.

13. Layer dessert: In individual glasses or a large bowl, spoon a little whipped cream, add a spoonful of berry compote, sprinkle meringue pieces, then repeat once more finishing with a dollop of whipped cream, a spoonful of compote and a few meringue shards on top.

14. Garnish with fresh berries and mint leaves. Serve immediately so the meringue retains some crunch. If you need to prepare ahead, keep components separate (store meringues at room temperature in an airtight container, compote refrigerated up to 3 days, whipped cream refrigerated up to 24 hours) and assemble just before serving.