Easy Eton mess

Easy Eton mess

Easy Eton mess

Serves Serves 6
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 191 10%
  • Fat 10.4g 15%
  • Saturates 6.3g 32%
  • Sugars 22.2g 25%
  • Salt 0.1g 2%
  • Protein 2.6g 5%
  • Carbs 22.2g 9%
  • Fibre 1.9g -
Of an adult's reference intake
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  • 300 g fresh strawberries
  • 150 g fresh raspberries
  • ½ tablespoon runny honey
  • 100 g double cream
  • 100 g low-fat Greek-style yoghurt
  • 100 g shop-bought meringues
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Tap For Ingredients


  1. Halve or quarter any large strawberries and place in a large bowl with the raspberries. Use a fork to crush half of the berries and drizzle over the honey.
  2. Whip the cream until soft peaks form, then fold in the yoghurt.
  3. Crumble the meringues over the fruit, then fold in the cream and yoghurt mixture. Divide up into 6 individual bowls and serve straightaway, topped with extra berries, if you like.


1. Preheat the oven to 130ºC/250ºF/gas ½. Put 2 large free-range egg whites into the bowl of a free-standing mixer (save the yolks for another recipe), add a pinch of sea salt and whisk until the mixture forms stiff peaks (you could use an electric hand whisk).
2. With the mixer still running, gradually add 100g of golden caster sugar until combined.
3. Line 1 large baking tray with greaseproof paper. Put the mixture in the middle of the tray, then use the back of a spoon to shape and swirl it across, leaving a 3cm gap around the edge.
4. Bake in the oven for 1 hour 10 minutes, or until crisp on the outside and a little soft and sticky inside. Once cooked, leave the meringue to cool.