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.
The folder name
Please choose a different name.
Please enter a name for the new folder.
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
80g of egg white
80g of caster sugar
80g of icing sugar
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
1/2 punnet of raspberries
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
25ml of raspberry liqueur
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.