Eton Mess

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 130°C / 265°F and line a baking sheet.

   Mark done

2. Whisk the egg whites to soft peaks, then add the sugar a tablespoon at a time, whisking to stiff, glossy peaks. Fold in the vinegar and cornflour.

   Mark done

3. Spoon into rough mounds on the sheet and bake 75 minutes, then turn the oven off and leave them inside to cool completely.

   Mark done

4. Halve half the strawberries and toss them with the sugar, lemon juice and elderflower cordial. Leave 30 minutes to macerate.

   Mark done

5. Blitz a quarter of the macerated fruit to a purée and stir it back through.

   Mark done

6. Quarter the remaining strawberries and keep them separate.

   Mark done

7. Whip the cream with the icing sugar and vanilla to soft peaks — stop while it still flops. Fold in the yoghurt.

   Mark done

8. No more than 15 minutes before serving, fold together the cream, roughly crushed meringue, macerated fruit with its syrup and the fresh strawberries. Fold only three or four times so it stays streaky.

   Mark done

9. Spoon into glasses, top with extra meringue shards and strawberries, and serve at once.

   Mark done

Chef’s Tips

• Fold at the last possible moment. This dessert has a fifteen-minute window and then it is a puddle.
• Soft peaks on the cream, not stiff. It will firm up as you fold in the meringue.
• Shop-bought meringue nests are a perfectly respectable shortcut.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• A glass of chilled English sparkling wine
• Fresh mint
• A summer afternoon

Storage & Reheating

Assemble to order. Meringues keep 2 weeks in an airtight tin and the macerated fruit keeps 2 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.