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Eton Mess

by . Featured in NIGELLA EXPRESS
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Introduction

This recipe uses bottled fresh pomegranate juice to encourage the strawberries to ooze out their fragrant summery juices. If you're making this with out-of-season strawberries, then you stand a chance of using freshly squeezed pomegranate juice, in which case, sprinkle some seeds on top of this voluptuous mound of meringue and berryspiked cream.

This recipe uses bottled fresh pomegranate juice to encourage the strawberries to ooze out their fragrant summery juices. If you're making this with out-of-season strawberries, then you stand a chance of using freshly squeezed pomegranate juice, in which case, sprinkle some seeds on top of this voluptuous mound of meringue and berryspiked cream.

Eton Mess
Photo by Lis Parsons

Ingredients

Serves: 4

Metric Cups
  • 500 grams strawberries
  • 2 teaspoons caster sugar (or vanilla sugar)
  • 2 teaspoons pomegranate juice
  • 500 millilitres whipping cream
  • 4 small meringue nests (from a packet)
  • 4 cups strawberries
  • 2 teaspoons superfine sugar (or vanilla sugar)
  • 2 teaspoons pomegranate juice
  • 2 cups heavy cream
  • 4 small meringue cookies (from a packet)

Method

  1. Hull and chop the strawberries and put into a bowl. Add the sugar and pomegranate juice and leave to macerate while you whip the cream.
  2. Whip the cream in a large bowl until thick but still soft.
  3. Roughly crumble in 4 meringues nests - you will need chunks for texture, as well as a little fine dust.
  4. Take out a ladleful, or about 100g / ½ cup, of the chopped strawberries, and fold the meringued cream and rest of the fruit mixture together.
  5. Arrange on four serving plates or glasses, or in a mound, and top each one with some of the remaining macerated strawberries.
  1. Hull and chop the strawberries and put into a bowl. Add the sugar and pomegranate juice and leave to macerate while you whip the cream.
  2. Whip the cream in a large bowl until thick but still soft.
  3. Roughly crumble in 4 meringues nests - you will need chunks for texture, as well as a little fine dust.
  4. Take out a ladleful, or about 100g / ½ cup, of the chopped strawberries, and fold the meringued cream and rest of the fruit mixture together.
  5. Arrange on four serving plates or glasses, or in a mound, and top each one with some of the remaining macerated strawberries.

Tell us what you think

What 7 Others have said

  • This has become my go-to summer dessert - it's so easy and everyone loves it. I substitute a little raspberry liqueur for the pomegranate juice since I usually am serving it to adults. I even found some cute little martini glasses to serve it in!

    Posted by wendyjacquelyn on 22nd April 2015
  • My go-to dessert because it is so easy, lush, fruity and such a crowd pleaser! This dessert also allows you to have more time with your guests.

    Posted by KatKimKrohg on 11th July 2014
  • I've done it (without the pomegranate juice) and it was a sucess!!! It's very good!

    Posted by jdbwhite on 29th October 2013
  • So lovely, so easy to make but so effective. Made this for my family yesterday and they all loved it and have already asked me to make it again! I added some vanilla ice cream into it and it was gorgeous. Can't wait to make it again! Thank you Nigella!

    Posted by Huma_C on 8th April 2013
  • I made Eton Mess using raspberries instead of strawberries..it was so delicious and refreshing.. it will become a regular on our dessert menu :)

    Posted by lezmcq on 10th January 2013
  • thank you for this wonderful delicious and easy to make dessert! such pamper as i took a long bath, watch comedy online, cuppa tea and huge bowl of eton mess!!! wonderful, much appreciate!

    Posted by cherylyeo25 on 22nd September 2012
  • ...easy to do, low cost, simply delicious! Great Nigella! A warm hug from Italy, I'm one of your biggest fans, always seeing you on Gambero Rosso Channel!!! ;o)

    Posted by Pentolina on 11th May 2012
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