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Strawberry and White Chocolate Eton Mess

Strawberry and White Chocolate Eton Mess


For the meringue

  • 2 large egg whites
  • 125g caster sugar
  • ¼ teaspoon vanilla essence

For the mess

  • 600g strawberries
  • 500ml double cream
  • 2 tablespoons icing sugar
  • 100g white chocolate



Step 1

To make the meringue, preheat your oven to 110C/100C Fan/Gas ¼ and line a baking tray with greaseproof paper. Whisk the egg whites in a large bowl until they begin to form stiff peaks. Gradually add the sugar, until the mixture is thick and glossy. Whisk in the vanilla essence gently, before spooning dollops of the mixture onto the baking tray. Bake for 1 hour 15 minutes, or until the meringue is firm, then allow to cool completely.

Step 2

Prepare the strawberries by washing them thoroughly, removing the stalk and chopping them into quarters. Take ⅓ of the strawberries and puree in a blender with ½ a tablespoon of icing sugar to make a smooth sauce.

Step 3

Whisk the cream with the remaining icing sugar until soft peaks form.

Step 4

Crush the cooled meringue (saving some to sprinkle on top) and gently fold into the cream with the chopped strawberries and chunks of white chocolate.

Step 5

Ripple in the strawberry puree, then sprinkle the remaining crushed meringue on top.

Step 6

Enjoy! Don’t forget to share a photo of your delicious summer recipes with us over on our Facebook page, or email us at

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