Eton Mess

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Eton Mess
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  • 260g Mixed berries (blueberries, strawberries, raspberries)
  • 1 1/2 tbsp Icing sugar
  • 125ml Double cream
  • 1/4 tsp Vanilla extract
  • 1 X 200g pot Greek/strawberry yogurt
  • 2 (35g) Meringue nests, broken into pieces
  • 2 Egg whites
  • 100g Caster sugar
  • 1 tsp Vanilla extract
  • Step 1 Preheat oven to 150 degrees C/300 degrees F/Gas Mark 2 and line a baking tray with non-stick baking paper.
  • Step 2 Using your Stand Mixer, beat egg whites into soft peaks by hand then place the mixer on the stand and gradually beat in the sugar and vanilla extract until stiff peaks are formed.
  • Step 3 Pipe or spoon small portions onto tray and bake for 35 minutes or until dry but not browned.
  • Step 4 Turn the oven off but leave meringues to cool down inside with the door ajar
  • Step 5 Put the berries in a bowl and add one tablespoon of icing sugar and mix well, crushing a few berries.
  • Step 6 In a separate bowl, put the cream, 1 tsp of icing sugar and the vanilla extract and whip into soft peaks.
  • Step 7 Carefully fold the yoghurt into the cream, followed by the berries and crushed meringues.
  • Step 8 Spoon the mixture into 4 glasses and serve.
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Russell Hobbs

Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.