Eton mess... Lots of questions!

[Wretched]

Firstly how do you make one?

Secondly should I do ramekin sized portions or one big one?

Thirdly can I make it to tomorrow and freeze it? And defrost to eat sat? Or in other words how far in advance can it be made? Thanks!

I think freezing would be a no no.

you could make the meringue in advance and keep it

it would not freeze well, the cream would dissolve the meringue and the fruit would go really squishy

1. buy ready made meringues, double or whipping cream and fruit - I like a mix of strawberries and raspberries. Whip cream and put in big bowl for serving. Crush meringues by hand over bowl then add fruit (chop your strawberries if they are large). Stir together. That's it, done.

2. one big bowl is fine and looks more impressive

3. I wouldn't freeze it and there's really no need as it's so quick to make. If you do want to get ahead, you could always have the cream already whipped and the fruit already chopped in the fridge so it's purely an assembly job.

Make rocky road and eton mess for a fab choice of deserts that are both so easy to make you can make them so fast you can do them on the day.

Eton mess- whipped cream, strawberries, meringue, sugar and alcohol if you wish mixed together

Rocky road - melted choc, dried fruit/ nuts, broken biscuits and marshmallows - mix it all together and put in fridge for 10 mins then cut up into chunks.

You can then serve them both so your guests have a choice!

It's so easy to make it only takes five minutes if you do the cheats version.
Buy some meringue nests, fresh extra thick double cream (or whip your own), strawberries, raspberries or any lovely fruit you like and mix all together. Crush meringue, add sugar if fruit sharp. Bingo- I do is sometimes as treat for Los in summer when berries in season.

Thanks all. I have bought the fab looking bags of frozen rasps and strawbs from lidl and two pots of double cream. I also have eight meringue nests and will dust with icing sugar and mint sprigs to serve. Just wanted to make it a little in advance as I have to take it somewhere after, we are not eating at home.

I usually do them in cocktail glasses and they look pretty damn good if I do say so myself

I wouldn't make this in advance at all if I were you, the meringue will go very soggy and the pudding as a whole won't be as nice.

Good idea about the glasses but as we are taking it elsewhere to eat, I will just take my nice crystal trifle bowl. Will assemble it on location! Will just have to remember to get fruits out of freezer a couple of hours before.

Onlyaphrase, I was about to say the same thing. Soggy.