Donal Skelton is a super Irish chef and cookbook author.
Picture this: layers of crushed meringue folded through delicately whipped double cream, laced with the aromatic essence of vanilla bean paste and a dusting of icing sugar. To top it all off, simple sweet macerated Irish strawberries. The stuff of summer dreams!
Serves 6
1lb (500g) fresh sweet strawberries, hulled and halved
11 fl oz (300ml) heavy whipping cream
3 tbsp powdered (icing) sugar
1 tsp vanilla bean paste
8-10 store-bought meringue cookies (nests), roughly crushed
Fresh mint leaves, for garnish
In a bowl, combine the strawberries and 1 tablespoon of powdered sugar. Set aside to macerate while you prepare the rest of the dessert.
In a separate bowl, whisk the cream, remaining powdered sugar, and vanilla bean paste until soft peaks form. Be careful not to overmix – you want a beautifully luscious texture with no graininess!
Gently fold the crushed meringue cookies into the whipped cream mixture.
Now, it’s time to assemble! Use a large serving platter and begin layering the Eton Mess. Start with a spoonful of the meringue and cream mixture, then add a layer of macerated strawberries and more lightly crushed meringue. Repeat this process, creating beautiful alternating layers in a large pile.
Finish off your Eton Mess with a final flourish of macerated strawberries on top.
To add a touch of freshness and vibrancy, garnish each serving with a few mint leaves.
Finally, grab a spoon and serve straight to the table.