Eton mess

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.

First published in 2015
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Ingredients

Metric

Imperial

Meringues

Eton mess

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

Equipment

  • Blender
  • Piping bag and nozzle

Method

1
Preheat the oven to 100°C/lowest gas mark setting
2
Whisk the egg whites until very stiff then gradually add the caster sugar. Beat until incorporated, then add the icing sugar and whisk until combined. Place in 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
3
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 inside and discard so you are left with just the shells
4
For the raspberry sauce, blend ½ a punnet of raspberries into a purée and pass through a fine sieve to remove the seeds
5
To assemble the the Eton messes, 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
6
Lightly crush the freeze-dried raspberries and sprinkle over the meringues
First published in 2015
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Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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