Eton Mess | How to make Eton Mess

By Sreemoyee Bhattacharjee  |  13th Oct 2016  |  
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  • Eton Mess, How to make Eton Mess
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About Eton Mess Recipe

The classic English dessert, with meringues, raspberry coulis and cream.

Eton Mess, a deliciously finger licking recipe to treat your family and friends. This recipe of Eton Mess by Sreemoyee Bhattacharjee will definitely help you in its preparation. The Eton Mess can be prepared within 15 minutes. The time taken for cooking Eton Mess is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Eton Mess step by step. The detailed explanation makes Eton Mess so simple and easy that even beginners can try it out. The recipe for Eton Mess can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Eton Mess from BetterButter.

Eton Mess

Ingredients to make Eton Mess

  • Meringues:
  • egg whites - 3
  • Fine or powdered sugar - 3/4th cup
  • cream of tartar - 1/8th tsp (if not available, just add the same amount of salt)
  • vanilla extract - 1/2 tsp
  • Raspberry coulis:
  • Raspberries - 1 cup
  • sugar - 5 tbsp
  • water - 1/4 th cup
  • Whipped cream as required

How to make Eton Mess

  1. Whisk the egg whites to form a frothy foam. Then add the cream of tartar or salt and continue whisking till it forms soft peaks.
  2. Now slowly add the sugar whilst whisking, add the vanilla extract and whisk till it forms hard peaks.
  3. Spoon the mixture into small dollops on to a baking /greaseproof paper on a baking tray.
  4. Bake them in a preheated oven at 95 C for 1.5 hrs. Allow them to cool.
  5. Mash the raspberries with a fork and boil them with sugar and water, the quantity of sugar and water would be as per the tanginess of the raspberries, cool it.
  6. To assemble: Put a meringue (originally a meringue is crushed and put into a bowl) in a bowl, add whipped cream topping with raspberry coulis.

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