Ingredients:

  • 500 g fresh ripe Strawberries, hulled and quartered
  • 2 tbsp Granulated Sugar (30g)
  • 2 tbsp Elderflower Cordial (or concentrated syrup)
  • 1 tsp Lemon Zest (from 1 small lemon)
  • 450 ml Cold Double Cream (or Heavy Whipping Cream), minimum 35% fat
  • 1 tbsp Icing Sugar (Confectioner's Sugar)
  • 1 tsp Vanilla Bean Paste or pure Vanilla Extract
  • 8 medium Store-Bought Meringue Nests
  • 4-5 small Fresh Mint Leaves (optional)
  • A dusting of Icing Sugar

Instructions:

  1. Macerate the Strawberries: Combine the quartered strawberries, granulated sugar, elderflower cordial, and lemon zest in a medium bowl. Gently toss to coat.
  2. Rest: Set the fruit aside for at least 20 minutes (up to 1 hour). The sugar will draw out the fruit juices, creating a beautiful, glossy syrup.
  3. Whip the Cream: Pour the cold Double Cream into a chilled mixing bowl. Add the icing sugar and vanilla.
  4. Whip: Using a mixer, whisk the cream until stiff peaks form—the cream should hold its shape firmly, but do not over-whip.
  5. Crush the Meringues: Place the meringue nests into a clean bowl. Lightly crush them into pieces ranging from coarse crumbs to walnut-sized chunks to ensure textural variety.
  6. Gentle Fold: Pour about three-quarters of the macerated strawberries and their resulting syrup into the whipped cream bowl.
  7. Incorporate: Add the crushed meringue pieces to the bowl.
  8. Fold: Using a rubber spatula, gently fold the mixture together until just combined. Ensure you still see distinct streaks of white cream, pink fruit, and crunchy meringue.
  9. Portion and Serve: Immediately spoon the Eton Mess into individual glasses or bowls. Top each serving with the remaining reserved strawberries and a drizzle of the extra syrup. Garnish with a small mint leaf and a dusting of icing sugar.