Coronavirus – the latest updates from Russell Hobbs - FIND OUT MORE

Classic Eton Mess

A classic British sweet that’s simply irresistible, even for those who claim they haven’t the room for a dessert.



  • 260g mixed berries eg: blueberries, strawberries, raspberries
  • 1 1/2 tbsp icing sugar
  • 125 ml double cream
  • ¼ tsp vanilla extract
  • 1 X 200g pot Greek/Strawberry Yoghurt
  • 2 meringue nests (35g), broken into pieces

To make own meringue- 12 mini meringues:

  • 2 egg whites
  • 100g caster sugar
  • 1 teaspoon vanilla extract

Method (click to mark as completed)


  1. Whip the double cream with the sugar until it is soft and thick. Do not whip it too long, as you don't want stiff peaks
  2. Break the meringue into chunks and stir the cream
  3. Put half the strawberries into a bowl and crush gently with a spoon or fork so some of their juices are released
  4. Divide the mixture into four glasses or a large trifle bowl if you prefer
  5. Put the remaining strawberries on top as a garnish

    Why not make your own meringues?

  6. Preheat the oven to 120°C and line a baking tray with baking parchment
  7. Put the egg whites in a very clean bowl and whisk until they form stiff peaks. Add the caster sugar a little bit at a time, and continue to whisk until the mixture becomes shiny and thick
  8. Put heaped dessert spoons of the mix on the baking tray making sure to leave space around each nest
  9. Put the tray in the centre of the oven and bake for 90 minutes to two hours, until the meringues are crisp on the outside and lift easily away from the baking paper. Leave to cool completely

Completed steps (click to remove last step)