Eton Mess with a Raspberry Twist

A delightfully disheveled British dessert full of summery charm and rich history.

A Sweet Origin Story

Eton Mess is named after Eton College, where it’s believed to have originated. Legend has it that during a cricket match between Eton College and Harrow School, a strawberry pavlova was accidentally crushed. Rather than waste it, students scooped it up and devoured the mess. Its delightful disarray and frugal rescue gave rise to the name "Eton Mess" and the tradition stuck. Though the details are debated, its connection to Eton and that annual cricket match remains part of its charm.

Ingredients

For the Meringue:

• Egg whites (from large eggs), room temperature

• 200 g (1 cup) caster sugar or granulated sugar

For the Raspberries:

• 4 cups fresh raspberries

• ¼ cup granulated sugar (optional - not necessary, but add if you prefer a sweeter touch)

For the Whipped Cream:

• 1 cup whipping cream

• Sugar (if desired)

Directions

1. Make the Meringues

Whipping the Egg Whites:

• Preheat oven to 150°C (300°F)

• Line a large baking tray with baking or parchment paper

• Add egg whites to a large mixing bowl or stand mixer bowl

• Beat on low for 1–2 minutes until frothy

• Increase to medium speed and continue beating

Adding the Sugar:

• Once soft peaks form, add sugar 1 tablespoon at a time

• Continue beating until:

  • Mixture is thick, glossy, and tripled in volume

  • Stiff peaks form and hold shape when beaters are lifted

  • Sugar is fully dissolved (rub between fingers to check)

Form & Bake:

• Spoon 3 heaped tablespoons of meringue onto tray per portion

• Leave space between each one to allow for spreading

• Use back of spoon to create a small crater in the centre

• Bake for 30 minutes

• Turn oven off and let meringues rest inside for 2–3 hours to cool and avoid cracks

• Once cooled, store in an airtight container until ready to assemble

2. Prepare the Raspberries

• Set aside ½ cup of whole raspberries for garnish

• Place remaining berries in a medium bowl

• Add sugar if desired, and gently mash to release juices

• Stir to combine and set aside while you whip the cream

3. Whip the Cream

• Pour cream into a mixing bowl or jug

• Whip on moderate speed until thickened

• Increase speed and gradually add sugar (if using)

• Beat until stiff peaks form

4. Assemble the Eton Mess

• Use dessert bowls or cups

• Add a spoonful of mashed raspberries

• Gently crumble 1 meringue, placing half the pieces in the bowl

• Add a dollop of whipped cream, then another spoonful of raspberries

• Scatter in a few whole raspberries for texture

• Repeat layers: meringue, whipped cream, mashed and whole berries

• Garnish with:

  • Final meringue bits

  • A touch of cream

  • A drop of raspberry mixture

  • Whole berries

  • Optional: a sprig of mint for flair 🌿

• Serve immediately and enjoy that beautiful, berry-filled chaos.