Jamie drizzling honey on top of a fig tart

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Easy eton mess with crushed meringue, cream, yoghurt, berries and shaved chocolate

Easy Eton mess

Easy eton mess with crushed meringue, cream, yoghurt, berries and shaved chocolate

10 mins

Not Too Tricky

serves 6

About the recipe

Traditionally made with strawberries, meringue and thick, whipped cream, Eton mess is a proper British classic.


nutrition per serving

191

Calories


10.4g

Fat


6.3g

Saturates


22.2g

Sugars


0.1g

Salt


2.6g

Protein


22.2g

Carbs


1.9g

Fibre


of an adult’s reference intake


Ingredients

300g fresh strawberries

150g fresh raspberries

½ tablespoon runny honey

100g double cream

100g low-fat Greek-style yoghurt

100g shop-bought meringues

Top Tip

I’m keeping it simple here and using shop-bought meringues, and lightening things up with a 50/50 mix of cream and Greek-style yoghurt. You can flex the recipe to use all cream, or all yoghurt depending on how indulgent you wanna go! If you want to go all out and make your own meringue, see my helpful hint for the instructions.

Method

  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.

Make your own meringue:

  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.

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