Eton mess is such a classic old-school dessert. I’ve kept this one pretty simple, using bashed-up meringues with raspberries and strawberries. I like to keep half the fruit whole and mush up the rest; this gives you beautiful flavour and lovely chunks of fruit. Eton mess is always a treat to eat, but if you want to make it look extra special then you can serve it in pretty individual glasses. And a lovely addition is a few drops of rose water... perfect for an English summer’s day!

Eton mess (from Cook with Jamie)

serves 8

1 x basic meringue recipe (see following page)
565ml/1 pint double cream
1 vanilla pod, scored lengthways and seeds removed
2 heaped tablespoons caster sugar
250g/9oz strawberries, hulled and sliced
250g/9oz raspberries
1 teaspoon good-quality balsamic vinegar
optional: a handful of flaked almonds, toasted

First of all, make your basic meringue recipe – you should end up with 6 to 8 meringues. Whip the double cream with the vanilla seeds and 1 tablespoon of your sugar until you have soft peaks. Don’t over-whip it or the cream will go thick and cloddy – you want it to stay light and delicate. Take half the strawberries and half the raspberries and put them into a bowl with the rest of the sugar and the balsamic vinegar. Mash up with a fork. Put your flavoured cream and the mashed-up fruit into the fridge until your meringues are ready and have cooled down.

You can serve Eton mess on a large platter or in individual glasses. To assemble, break up your meringues into a bowl – you can crush some of the bits into powder, leaving other bit chunky. Fold the vanilla cream and mushed-up fruit together till well mixed, then sprinkle in the rest of the fruit and fold again. Layer your crushed meringues and fruity cream into your serving dish or glasses, then sprinkle with the toasted almonds (if using) just before serving. Put everything together right at the last minute so that the meringue won’t go all soft.

 

“Jamie’s recipes are taken from the following books by Jamie Oliver and published by Michael Joseph; Jamie’s Italy. Copyright © Jamie Oliver 2005; Photographs copyright © David Loftus 2005; Cook with Jamie. Copyright © Jamie Oliver 2006; Photographs copyright © David Loftus 2006; and Jamie At Home. Copyright © Jamie Oliver 2007; Photographs copyright © David Loftus 2007