Eaton Mess Recipe

Prepare the Sponge Cake

Preheat the oven to 350°F (175°C). In a mixing bowl, beat the eggs and sugar until light and fluffy. Gradually add the flour, baking powder, and salt. Mix in the vanilla extract. Pour the batter into a greased cake pan and bake for 25-30 minutes. Let cool and then crumble into pieces.

Make the Compote

In a saucepan, combine the chopped rhubarb, sliced strawberries, sugar, and lemon juice. Cook over medium heat until the rhubarb is soft and the mixture is syrupy, about 10-15 minutes. Let it cool.

Prepare the Pastry Cream

In a saucepan, heat the milk and half the sugar until just boiling. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch. Slowly add the hot milk to the egg mixture, whisking continuously. Return to the saucepan and cook over medium heat until thickened. Stir in the vanilla extract and let cool.

Make the Meringue

In a clean bowl, whisk the egg whites with cream of tartar until soft peaks form. Gradually add the sugar and whisk until stiff peaks form. Spread the meringue onto a baking sheet and torch until lightly browned.

Assemble the Eaton Mess

In a serving dish, layer crumbled sponge cake, strawberry rhubarb compote, pastry cream, and fresh strawberries. Top with torched meringue. Serve immediately.