What is Eton Mess

Eton Mess

Eton Mess (German: "Eton Chaos") is a dessert of English cuisine and consists of a mixture of strawberries, meringue pieces and crème double, which is traditionally served on June 4th. being served for the annual cricket game at Eton College against Harrow School.

The dish has been known by this name since the 19th century. According to “Recipes from the Diary” (1995) by Eton College Librarian Robin Weir, it was originally prepared in the 1930s with either strawberries or bananas mixed with ice cream or double cream. The meringues are a later addition.

An Eton Mess can be prepared with many other fresh fruits. Strawberries are considered traditional. A similar dessert is Lancing Mess, which is served year-round at Lancing College in West Sussex.

The somewhat crooked dimensions are due to the old English units of the original recipe.

Ingredients

Cookware [edit]

Preparation

Meringues [edit]

  • All kitchen utensils that are used for the production of the egg whites must be absolutely clean and free of grease, otherwise the egg whites will not succeed.
  • Preheat the oven to 140 ° C.
  • Put the egg white in a clean, grease-free bowl and stir until soft, slightly tilting foam tips form when you pull out the whisk.
  • Next, work the sugar into the egg whites: Thoroughly stir 1 tablespoon (15 ml) of sugar into the snow at a time until all the sugar is used up.
  • Now take portions out of the egg whites with a round dessert spoon and place them next to each other on a baking sheet lined with baking paper.
  • Put the baking sheet in the middle of the oven and bake the meringues for 1 hour at 140 ° C (gas mark 1),
  • Then switch off the oven and let the meringues cool down overnight.

Fruit bowl [edit]

  • Wash the strawberries, pat dry and clean.
  • Then put half of the fruit in the blender along with the powdered sugar.
  • Puree the whole thing.
  • Then pass through a fine sieve to remove the seeds.
  • Now cut the remaining strawberries into smaller pieces.
  • Shortly before serving, break the meringues into approximately 2.5 cm pieces and place in a large bowl.
  • Add the chopped strawberries, then mix in the double cream.
  • Then carefully fold in the puree except for about 2 tablespoons (15 ml), so that a marble effect results.
  • Then place the whole thing on a serving bowl, cover with the remaining puree and serve as quickly as possible.

Side dishes [edit]

Variants [edit]

  • Replace the strawberries with fresh, seasonal fruit.