Recipe by: Ange McCalmont

Source: Family Recipe

Serves 6


  • 2 Large Eggs
  • 120 gr Caster Sugar
  • 500gr Strawberries, hulled and roughly chopped
  • 450ml Double Cream
  • 1Tbsp Icing Sugar


  • Heat Oven 120c/ gas 1
  • Line a large baking sheet with baking paper.
  • Whisk egg whites until they reach stiff peaks, then add sugar in 3 lots, re-whisking to stiff peaks every time.
  • Spoon dollops of mixture onto baking tray, cook at the bottom of the oven for 1hr- 1hr 15mins until meringues are completely hard and come off tray easily. Leave to cool.
  • Blitz a 1/3 of the strawberries to make a sauce.
  • In large bowl mix the cream with icing sugar until it holds its shape.
  • Roughly crush ¾ of the meringues and tip in with remainder of chopped strawberries, swirl through the strawberry sauce and dollop into bowls, sprinkling remaining crushed meringues on top.

Download PDF here: British Eton Mess