Strawberry and elderflower Eton mess

Strawberry and elderflower Eton mess

Our strawberry and elderflower Eton mess recipe is British summer in a bowl.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Begin by marinating the strawberries. Quarter the strawberries (or slice into 6 or 8 if they are large) and place in a bowl with the elderflower cordial, chopped mint leaves and a squeeze of fresh lemon juice. Mix and leave to marinate for 30 minutes
  2. Step 2

    In the meantime, make the sauce by blending 150g strawberries with the elderflower cordial and a squeeze of lemon juice until smooth. Taste to check the balance - the acidic lemon juice should balance out the sweet cordial
  3. Step 3

    Whip the double cream to soft peaks and store in the fridge until needed
  4. Step 4

    Once the strawberries have marinated enough, drain the liquid into the strawberry sauce
  5. Step 5

    Crush 3 meringue nests into the soft cream, leaving quite a few large pieces for texture. Add in 3 quarters of the marinated strawberries, then stir in the sauce, stirring only once or twice, to get a nice ripple effect
  6. Step 6

    Divide between 4 glasses and top with the remaining strawberries and a further drizzle of sauce. Crumble over the remaining meringue and finish with mint leaves