Eton mess

The supremely clever culinary folk over at Woman's Day have created the most delicious Eton mess. We're lucky they left enough for us to complete the shoot. It didn't last very long!

  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print


Eton mess
  • 300 gram mixed frozen berries
  • 1 tablespoon caster sugar
  • 1 tablespoon marsala
  • 300 millilitre carton thickened cream, whipped
  • 4 large meringue nests, crushed reserve a little to garnish
  • toasted flaked almonds, to serve
  • raspberries, to serve
  • 1 cup milk
  • 1 cup cream
  • 2 wide strips lemon zest, pith removed
  • 4 egg-yolks
  • 1/4 cup caster sugar
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract


Eton mess
  • 1
    Combine berries and sugar in a medium saucepan. Cook over low heat until sugar dissolves and berries are warmed through. Remove from heat and stir marsala through. Transfer to a large bowl and cool.
  • 2
    To make custard, combine, in a medium saucepan, milk, cream and lemon zest. Bring to a simmer over low heat. Remove from heat.
  • 3
    In a bowl, whisk egg-yolks and sugar together. Discard lemon peel. Whisk hot milk into egg mixture and return to a clean saucepan. Stir over low heat for 8-10 minutes, until thickened (custard will coat the back of a spoon when ready). Mix honey and vanilla through, then cool.
  • 4
    Fold cream, meringue and custard through berry mixture. Spoon into serving glasses. Serve topped with almonds, raspberries and reserved crushed meringue.

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