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A glass bowl of Eton Mess
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Eton Mess

Eton Mess is a glorious mix of meringue, whipped cream and summer fruits. A summer celebration dessert for any time of day.
Prep Time15 mins
Cook Time3 hrs
Cooling Time1 hr
Total Time4 hrs 15 mins
Keyword: meringue, summer dessert
Servings: 8 servings
Author: [email protected] Cooks


For the meringue:

  • 4 egg whites
  • 200 g caster sugar

For the Eton Mess:

  • 450 ml double cream
  • 400 g mixed berries, e.g. strawberries, raspberries, blueberries



  • Preheat the oven to 120°C/ 100°C fan/ gas mark ½/ 250°F
  • Line the baking tray with baking parchment, magic liner or a silicone baking mat.

For the meringue:

  • Whisk the egg whites until they are very stiff
    You should be able to turn the bowl upside down and they won't come out (but take care if you try it!)
  • While still whisking, add in the sugar a tablespoon at a time and beat until shiny
  • Spread on the prepared baking sheet, about 1cm thick
    You're going to break up the meringue so shape and evenness isn't important
  • Cook for about 3 hours until dry throughout
    With meringues, you're looking to dry them out rather than cook them, so they should still be almost white when done

To make up the Eton Mess:

  • Whisk the cream until it's stiff and holds its shape. Spoon into the serving dish
    Avoid overbeating by turning down the speed once the cream has begun to thicken
  • Break the meringue into chunks and add to the cream, gently mixing together to avoid breaking up the meringue
  • Add the berries, again stirring gently to avoid crushing them.


Everyday Cooks tips:

  • If you want Eton Mess for a picnic, put it in a plastic box in a cool bag with ice blocks to keep the cream cold
  • This type of meringue will keep for up to a month in an airtight plastic box.