Eton Mess

2 hrs 30 mins Cook
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With the warmer weather, a tasty dessert that isn’t too heavy can be very welcome. Enter Eton Mess! With crumbled meringue, fresh cream, juicy strawberries, and a homemade strawberry sauce, this is definitely one to be had al fresco!

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prep time
10 mins
cooking time
2 hrs 30 mins


  • mixing bowl

  • lined baking tray

  • blender


  • For the Meringue:

  • 4 Large Eggs Whites

  • 240g Gem Caster Sugar

  • 1 tsp White Wine Vinegar

  • 1 tsp Vanilla Extract

  • For the Strawberry Sauce:

  • 150g Strawberries, quartered

  • 30g Gem Granulated Sugar

  • 10ml Lemon Juice

  • For the Toppings:

  • Whipped Cream

  • Strawberries


Preheat your oven to 90°C
In the bowl of a clean stand mixer, whip 4 large egg whites until soft peaks on medium-high. Add in the white wine vinegar (1 tsp).
Tablespoon by tablespoon, add the caster sugar (240g) into the eggs. Continue to whip and add in the vanilla (1 tsp) once it reaches stiff peaks.
Pipe the meringue onto a lined baking tray, and bake on the bottom shelf of the oven for 2 hours 30 minutes to 3 hours, or until they lift off the sheet without sticking.
While the meringue is in the oven, add the strawberries (150g) to a pot with granulated sugar (30g) and lemon juice (10ml). Bring to a boil, the strawberries will release their juice with little effort. Reduce to a simmer, cover and leave for 20 - 25 mins.
Once the sauce has reduced and slightly thickened, blitz using an immersion blender to ensure it's smooth.
Once the meringues are done and cooled, assemble your Eton mess by crumbling the meringue, adding your sauce, and topping with strawberries and whipped cream!

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