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Recipe - Eton Mess

I love this recipe because it is so easy to make yet you can do so much with it. Traditionally served in the summer at Eton School, rumours have it gets in name from a Labrador knocking over a pavlova at a picnic during a cricket match which I think is great, waist not want not.


6 eggs

4 lemons

450g sugar

100g butter

100ml double cream

500g of mixed strawberries

1 punnet of edible flowers

Meringue nests

4 egg whites (save some of the yolks for the curd)

200g sugar

Drop of lemon juice

Place the sugar and eggs whites into a clean bowl mixer and whisk on a high speed adding a few drops of lemon juice a little at a time until it peaks and become shiny and stiff.

Place the meringue into a piping bag and pipe into circles onto a baking tray, which has a sheet of non-stick baking paper on it, repeat more circles over the circles you have you already piped building up a nest for a bout 3 or 4 times.

Place into an oven for about 1 to 2 hours at 120.C until crisp and dry.

Lemon Curd

2 eggs

2 egg yolks

4 lemons

200g sugar

100g butter

Place a plan of water onto heat and leave to simmer

Into a bowl big enough to fit over the pan of water add the zest and juice of the lemons, the sugar and butter.

Once melted crack in the eggs and whisk to combine, slow whisk for about 10-15 minutes, be careful not to scramble the eggs

The mix is ready when is thick enough to coat the back of a spoon.

Remove from the heat and allow to cool.

Chantilly cream

100ml double cream

50g sugar

Mix the cream and sugar together and whisk until it forms a soft peak.


Take a meringue nest and half fill with Chantilly cream then add a little of the lemon curd on top.

Wash the strawberries and cut the bigger ones in half or quarters if need be.

Arrange the strawberries on top and finish with the summer flowers

Now comes the fun part. Smash it all up however you like and indulge.


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