Eton Mess is a stalwart classic of the British summer pudding scene, and is a dependable go to dessert for many a home cook looking for something light and fruity to satisfy their sweet tooth on those balmy summer evenings.
Making the most of seasonal ingredients, it typically consists of strawberries, whipped cream and meringue and has grown to be a firm national favourite in its 120 something year history. No longer strictly the pud of choice for the Eton College cricket team in their annual match against Harrow School (which is where and why Eton Mess was purportedly created), it’s enjoyed nationwide and beyond for its creamy taste, crunchy texture and sweet, sweet strawberry tang.
It’s also of course, quick to throw together – and whilst we at Treat Me Good laud this great summer pud just as much as the next (probably) slightly sun burnt sugar-seeker, this recipe is designed to give Eton Mess a bit of a shake up (ever so gently of course), and to provide a modern twist to tantalise those taste buds even more – if we dare say that’s possible.
So, without further preamble, we present our recipe for our Tutti Frutti Eton Mess!
Our contemporary take offers no less than 4 (that’s FOUR!) different flavoured meringues, made with real fruit extracts and ingredients to give each mini meringue kiss a full on flavour boost and a lovely natural pastel colour, combined with 3 kinds of seasonal British berries and or course, that essential velvety binding ingredient; whipped cream.
Happily though with our recipe, there’s no need to switch the oven on. We’re using Flower & White’s Rainbow Fruit Meringue Kisses to take the sting out any arduous preparation and because frankly, they’re blooming delicious! Each box contains an assortment of natural fruit flavoured meringue kisses, including black cherry, passionfruit, lemon and raspberry, and every single one of Flower & White’s meringues is made with free range eggs, natural colourings and is fair trade as well.
We’re pretty sure you’ll be as pleased with the results as we are – so here’s the recipe:
Preparation Time: 20 – 25 minutes
Cooking time: None
1 box of Flower & White’s Rainbow Meringue Kisses (100g)
200g Strawberries, hulled
2 tspn Icing sugar
300ml Double cream
½ tspn Vanilla extract (optional)
- Having washed all of the fruit, quarter the strawberries (or halve the smaller ones), and place into a bowl, along with the blueberries and raspberries.
- Sprinkle over half of the icing sugar, give the berries a gentle stir and allow to macerate for 10-15 minutes – this helps dial the fruit’s natural tang up to 11, although you can skip this step if you’re in a hurry.
- In a separate bowl, pour in the double cream and add the remaining half of the icing sugar before whipping up to soft peak stage - when you lift the whisk out, the cream should just hold its shape. Be careful not to over do it though, otherwise you’ll end up with a claggy, coagulated mixture as the fat in the cream begins to separate. You can also whisk in the vanilla extract here if you like.
- Now for the fun bit – scrunch up a load of those Flower and White rainbow meringue kisses and bung them into the whipped cream, reserving any choice pieces for decorating the top.
- Add most of the macerated berries (again, a few can be reserved for decorative purposes) and fold through a couple of time with a large spoon, just so the ingredients nestle together nicely – avoid over mixing otherwise your meringue might get soggy and your mess won’t look artful, so much as a homogenous lump.
- Divide between your serving bowls, sprinkle over the remaining meringue and left-over fruit pieces and commence shovelling!