Eton Mess....

[CurlewKate]

My absolutely favorite pudding in a restaurant- but I'm always disappointed when I make it. How do you make yours?

Whip up double cream until nice and thick. Crumble in shop bought meringues and chopped strawberries. Mix well and serve

Eton mess is my DC's most requested pudding. I slavishly follow the Delia recipe on her website. I make my meringues so they're still pretty chewy and marshmallowy on the inside.

I mix double cream with icing sugar and a little vanilla untill thick and creamy. Crush up meringue and chopped some strawberries. Add this to the cream mixture. I then put a dollop of the mixture into a single meringue and serve. Sometimes add abit of ice cream strawberry sauce if the kids are having some.

Stew some of the strawberries down first to make them a bit jammy then add to the crushed meringue, cream and extra fresh strawberries

IMO Eton mess needs a syrup aswell as the chopped up fruit.

I just use whatever fruit I am having cooked up with some sugar and a bit of cornflour to thicken it if necessary, I also add a bit of vanilla pod while it cooks or scrape the vanilla pod seeds in, or even a good quality vanilla essence.

Double cream whipped nice and think. Chopped strawberries and taste the difference merangue stirred through. Topped with fruit coulis.

Do overnight meringue leaving to cool in oven with door shut.

Just whip up double cream and add strawberries and mix in meringue after breaking it up. It doesn't need extra sugar or juice as it's delicious in its pure form. Vanilla in the cream sounds nice though.

I chop the strawberries in advance with a spoon of castor sugar stirred in to make the juices run out. Double cream and if it's properly home made, I use my Magimix recipe.