This lovely light Eton mess recipe from Matthew Tomkinson is a tasty variant of the traditional British pudding with less fat. Involve the kids by letting them break apart the meringue for the mess

Method
1.
Preheat the oven to 120°C/gas mark 1/2
2.
In a bowl, whisk the egg whites to soft peaks. Gradually add the sugar, mixing continuously until combined
VideoVideo: Whisk egg whites
3.
Spread the meringue mix onto a baking tray lined with parchment paper and place into the oven for 2 hours. Switch off the oven and leave the meringue inside until it has cooled completely
4.
In a bowl, mix the yoghurt with the vanilla seeds and set aside
5.
Quarter and hull the strawberries. Toss in a little sugar if you prefer
6.
Add the raspberries to a blender and process until smooth. Pass through a sieve and, if you like, add sugar to sweeten
7.
In a large bowl, break the meringue up into pieces. Pour in the yoghurt and the strawberries - including any juice that may have collected
Room for a little one
Let the children use a blunt tool (a rolling pin or back of a spoon will do) to break up the meringue. Best not to be too heavy-handed, you want chunks rather than a powder
8.
Lightly mix - taking care not to smash the meringue up too much. Add the raspberry sauce and gently stir through. Serve in glasses or tumblers
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Ingredients

Equipment

  1. Blender

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Nutrition (per Portion)

Calories

232
12%

Sugars

42g
46%

Fat

1g
1%

Saturates

0g
1%

Salt

321mg
5%
of an adult's guideline daily amount
This light Eton mess recipe is a treat for kids. Breaking the meringue is a fun task for the little ones to do.

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