Eton mess
Meringue, strawberries and cream are about as good a summer dessert as you will get and this recipe takes so little effort to prepare you will hardly believe it. It is a traditional English dessert recipe that is usually made with raspberries but strawberries work for me. In fact you could use any fresh fruit or berries like gooseberries or peach slices for example, the result is always the same… silence at the table after the first mouthful or two and then endless compliments. (6-8 servings)
What you need
2 egg whites
100g caster sugar
150ml double cream
150g white chocolate chopped into small pieces
200g plain full cream yoghurt
350g fresh strawberries
The process
Firstly make the ganache by adding 1/2 the cream to a sauce pan and heating until it begins to bubble on the edges. Remove from the heat and add the chocolate. stir gently to melt the chocolate. Add the rest of the cream and with a beater on medium beat until it the ganache forms a soft peak when the beaters are removed. Set aside
Now heat your oven 140 Celsius, line a baking sheet with baking paper and make the meringue. Beat the egg whites in a large bowl until stiff peaks form. To test, if you turn the bowl upside down the egg mixture does not slip out. Now add the caster sugar in 3 batches and whick into the egg whites until the mixture is smooth and glossy. Take a dessert spoon and place spoonfulls of the mixture on the baking sheet, pop in the oven for about an hour or until crisp but still pale. Remove and allow them to cool.
Now for the final bit, add the yoghurt to the ganache and mix together with a metal spoon. You don’t need to mix it in if you know what I mean, just distribute the yoghurt evenly. ( imagine you will get a little of the sweet chocolate and then also a little of the yoghurt taste)
Break up the meringues into a large serving bowl, add the strawberries and the ganache mixture and turn it as if you were gently tossing a salad. Serve immediately.
It’s just so fantastic I can taste it while I’m typing.
To make the dessert a little fancier, you can simply structure each bowl with a whole meringue or two, a few strawberries and a lashing of ganache.
Hi Graham,
What a winner! Seved it at my Christmas lunch with nectarines. Glad I found this website.
Hi Antionette, fantastic, I love to hear you had success. Happy days G
I made this today, it was so good! thank you :))))
WOW! What a winner. I served it as a pavlova in a nice big meringue, topped with strawberries, kiwi and blueberries and a little granadilla pulp on top… everyone loved it!! Thanks for your great idea!
Thats fantastic Elma, love the granadilla pulp idea, will be using it on my next one. Have a lekker day G
Dear Graham
Many thanks for all the lovely recipes that you so kindly sent me this year. Your efforts have been most appreciated. Have A blessed Christmas and a wonderful 2011. Hope to hear more from you next year.
Hi there Pat, thank you so much and have no fear there will be plenty more next year. Cheers and happy days G
Hi G,
At what temp would you bake the meringue?
100 C?
Hi Barbara, great to see you back again. 100 Celsius is perfect but always keep an eye on them. Lekker day G
Sounds amazing! How would it be with dark chocolate instead of the white – oh and then maybe a drop of whisky or brandy – or pour a spot of liqueur over it?
MM I can taste as I type…..
I have this type of conversation with myself all the time 🙂 can imagine a nice creamy liqueur would be great and chocolate.. well chocolate is just the best so go girl, give it a try. Delicious day G
Hi Graham,
I tried this recipe and OMG it’s absolutely lovely. It has become my favourite dessert. I love the combination of sweetness from the choc and the crunch from the meringues and then the juicey sour from the strawberries. Really good, thanks. Next time i want to try it with a different fruit. What would you suggest?
Hi Tiffany, raspberries are great but use any berries or a mixture of berries with it to make every mouthful an adventure.. so glad you enjoyed it, have a lekker day G
Sounds like this is a pavlova that broke before serving, and this was the resulting dish a very inventive chef plated up 🙂 Very nice.
Hi Kiti, haha that about sums it up 🙂 hence the “mess” Have a fabulous weekend G
DE-LI-CI-OUS…!!:):)
Wow, this sounds amazing. Graham, your recipes are no good for our figures!! I will have to blame you for the extra love handles!!
Thanks for the delicious recipes – you are a star – keep them coming.
Di
Figures shmigures, life is for living but I am more than happy to take one for the team.. Cheers for now G