There are two ways which this can be done. The easy way or the home made way. Personally, I prefer to do the homemade way, but it doesn’t make a lot of difference unless you’re quite fussy like me. So here we are a very tasty Eton mess, ideal for special occasions or not so specially occasions, depending on how you’re feeling!


The easy way:

  • 1 pack of 8 Tescos Finest Meringue Nest
  • 600 ml Double Cream
  • 400g organic strawberries
  • Strawberry syrup


  1. Whisk the double cream until it forms peaks.
  2. Add crushed bite size meringues, strawberries and syrup, then serve.

Home made way:

  • 8 organic eggs at room temperature
  • 230g caster sugar
  • 230g icing sugar

Strawberry syrup:

  • 600 g organic strawberries or frozen
  • 4tbsp water
  • 4 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornflour
  • pinch of salt
  • 600 ml double cream
  • 400g organic strawberries
  • 1/2 tsp vanilla extract


  1. Place the strawberries in a pan, add the water, sugar, lemon juice, cornflour and salt. Cook on low heat and stir until the sugar dissolves.
  2. Turn up the heat until it boils, adjust to medium and let it simmer for 5-10 minutes until it’s has a thick consistency.
  3. Pour the mixture in another saucepan through a metal strainer, making sure to discard all the small seeds and left over flesh.  Leave to cool.
  4. Preheat the oven to 100c, I have a fan oven, so if you are using a conventional oven make it 110c.
  5. Line a large tray with parchment paper.
  6. In a large metal bowl whisk the egg whites at medium speed until the mixture is fluffy and stand up in stiff peaks.
  7. Turn the speed up and add the caster sugar a spoonful at a time. Beat for about 3 seconds between each addition. When the meringue is stiff and shiny it is then ready to add the icing sugar.
  8. Sift the icing sugar over the mixture and gently fold it with a wooden spoon. Continue to do this and be careful not to over mix.
  9. When the mixture is smoothly spread it on the baking tray. Bake for about 1 1/2 hours in a fan oven and a little longer in a conventional oven.
  10. Meanwhile, whisk the double cream and add 1/2 tsp of vanilla.
  11. When the meringue has cooled break them up in chunks, I like mine quite large but it’s totally up to you how much meringue you like in your mess.
  12. Slice the strawberries into quarters and add to the mixture.
  13. Serve with the strawberry sauce, and feel the calories pile up! Enjoy! 🙂
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British/Filipina now living in Valencia, Spain. Mum, wife, designer and illustrator. I am also the author of Ohla Living where I share my lifestyle, travel, recipes and creative ideas.


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