Marcus Wareing's Eton mess recipe is a remarkably stylish take on a classic summer dessert from one of Britain's most celebrated chefs. Along with the Eccles Cake recipe this is one of Marcus's classic dishes that is often on the menu at The Gilbert Scott. To achieve the same style as the image featured here, grate a few frozen raspberries over the meringues prior to placing them in the oven

Preheat the oven to 100˚C/lowest gas mark setting
Whisk the egg whites until very stiff then gradually add the caster sugar. Beat until well dissolved, then add the icing sugar and whisk until combined. Place into a piping bag and pipe large domes onto a baking tray lined with parchment paper
Place the meringues in the oven for 1 hour or until the outer shell is firm. Whilst still warm, scoop out all of the soft meringue and discard so you are left with just a shell
For the raspberry sauce, blend ½ a punnet of raspberries into a purée and pass through a fine sieve until smooth
For the Eton mess, slice the rest of the raspberries in half then gently fold into the cream with the raspberry jam and the raspberry liqueur, if using. Fill the meringue shells with the ‘mess’ ingredients, place on a bed of raspberry sauce and serve
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  • 80g of egg white
  • 80g of caster sugar
  • 80g of icing sugar

Eton mess

  • 2 punnet of raspberries
  • 200ml of cream, lightly whipped
  • 2 tbsp of raspberry jam
  • 25ml of raspberry liqueur, optional


  1. Piping bag and nozzle
  2. Blender

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This Eton mess by Marcus Wareing doesn't make much of a "mess" but it is exceptional in its style. This is a lovely take on a classic dessert.

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