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Roasted strawberry and mint Eton mess
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Roasted strawberry and mint Eton mess
Our roasted strawberry and mint Eton mess recipe adds a fresh taste into a classic British pud - the messier the better!
Serves: 6
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
666Kcal
Fat
54gr
Saturates
33gr
Carbs
38gr
Sugars
38gr
Fibre
5gr
Protein
3gr
Salt
0.1gr
Genevieve Taylor
Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
Genevieve Taylor
Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
Ingredients
- 600g strawberries
- 2 tbsp caster sugar
- 600ml double cream
- 6 tbsp elderflower cordial
- 1⁄2 x 28g pack mint, leaves finely chopped (reserve a few small leaves to garnish)
- 8 Taste the Difference meringue nests
Step by step
Get ahead
You can roast the strawberries the day before.
-
Preheat the oven to 180°C, fan 160°C, gas 4. Cut 500g of the strawberries in half, or into quarters if they are large, and add to an ovenproof dish in a single layer. Sprinkle over the sugar and toss to coat. Roast in the oven for 25 minutes. Allow to cool completely, then chill until required (overnight is fine).
-
Once the strawberries are cold and you are ready to serve, pour the double cream into a large mixing bowl. Add the elderflower cordial and whisk until thickened. It won’t take long at all. Take care not to over whisk, you want soft rather than stiff peaks; whisking by hand gives you more control. Stir through the mint, then crumble in the meringues and add the roast strawberries. Take a large metal spoon and gently fold through a few times until it’s roughly mixed (hence the ‘mess’ of Eton mess!).
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Spoon into a serving bowl or individual glasses, if you prefer. Top with a few slices of the remaining fresh strawberries and a small mint leaves to garnish. It is best served straight away before the meringue starts to ‘melt’ into the cream and so there’s still a lovely contrast between the crunch and the soft cream.