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Eton Mess     Veg   CD   DP  20mins


This dessert is traditionally served on the 4th June at Eton College's annual prize-giving celebration picnic.


Serves 4    Cold Vegetarian Fruit Dessert  Gluten Wheat Free Eggless


500g/1lb 2oz Strawberries, hulled
400ml/14fl oz Double Cream
3 x 7.5cm/3-inch ready-made Meringues
4 Sprigs of fresh Mint


1. Place half the strawberries in a blender or food processor and process to a puree.


2. Chop the remaining strawberries, reserving 4 whole ones for decorating and break the meringues roughly into 2.5cm/1-inch pieces.

2. Place the double cream in a large mixing bowl, whisk until quite stiff, then fold in the strawberry purée and crushed meringues.


3. Add the chopped strawberries and fold in gently.

4. Serve in individual serving glasses or dishes, garnished with the whole strawberries and a sprig of mint.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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