Eton Mess
  • 1 punnet of strawberries, quartered, plus extra to serve
  • 1 punnet of raspberries
  • Some fresh figs or other seasonal fruit
  • 200ml thickened cream, lightly whisked
  • ½ cup pure icing sugar, sieved
  • Scraped seeds of ½ vanilla bean (or some good quality vanilla extract)
  • Meringues
  • 100g eggwhite (about 3 eggs)
  • 100g caster sugar
  • 100g pure icing sugar, sieved
  • 15g cornflour
  • For the Berry Coulis
  • 400g Mixed frozen berries
  • ½ cup white sugar
  • ¼ cup water
  1. For meringues: preheat oven to 120°C.
  2. Prepare a flat baking tray with baking paper and set aside.
  3. Whisk eggwhite and a pinch of salt in an electric mixer until firm peaks form around 3-4 minutes. Whilst still mixing, gradually add caster sugar and whisk for another 2.3 minutes or until thick and glossy.
  4. Next fold in the icing sugar and cornflour, until well combined.
  5. Now on the prepared tray, spoon 8cm-diameter mounds onto oven trays lined with baking paper.
  6. Bake until meringues lift easily from trays and are crisp but not coloured (45-50 minutes), then turn off oven and cool completely in oven.
  7. For the Coulis: In a medium-sized sauce pot over medium heat, combine the berries, water, and sugar
  8. Bring to a boil and cook for an additional 8 minutes.
  9. Remove from the heat and puree with a blender.
  10. Strain (to get the seeds out) into a container and set aside. (Extra Coulis can be Refrigerated)
  11. To assemble: Whisk cream, icing sugar and vanilla seeds together in a separate large bowl until soft peaks form.
  12. Wash all fruit and slice them to bite size pieces.
  13. Spread some of the cream mixture onto a plate, and coarsely crumble a quarter of the meringue over the top.
  14. Scatter Eton mess with raspberries, strawberries and other fruit and serve.
Recipe by Australian Flavours at