Eton mess is a dessert of English origin consisting of a mixture of strawberries, pieces of meringue and cream, which is traditionally served at Eton College's annual prize-giving celebration picnic on the "Fourth of June" (actually celebrated on the last Wednesday in May).
- 4 medium-sized meringues
- 280 ml (1 ⅕ cup or 9 ½ fl oz) double cream
- 50 g icing sugar
- 10 ml (1 tbsp) vanilla essence
- 150 ml (⅗ cup or 5 fl oz) Greek yoghurt
- 500 g (2 ⅕ cups or 1 lb 2 oz) strawberries
- Rinse the strawberries, remove the tops and cut into halves.
- Break the meringues into pieces (not too small) and place into a bowl.
- Put the double cream, vanilla essence and icing sugar into a bowl and whip until reasonably stiff.
- Combine the cream, yoghurt, strawberries and meringue, being careful not to mash the meringue into pieces that are too small.
- Serve in bowls.
- "Glossary C–G". JoyofBaking.com. http://www.joyofbaking.com/other/glossaryCG.html. Retrieved 10 July 2007.
- "Dates of Halves". Eton College. http://www.etoncollege.com/Eton.asp?state=load&di=171. Retrieved 6 December 2007. "Eton Glossary". Eton College. http://www.etoncollege.com/eton.asp?di=321#fourthofjune. Retrieved 6 December 2007.
- Recipe for Eton mess from JoyofBaking.com
- Recipe for Eton mess from Epicurious
- Recipe for Eton mess by Jean-Christophe Novelli from UKTV Food's Food Uncut
- Recipe for Eton mess by Delia Smith from Delia Online
- Recipe for Eton mess by Antony Worral Thompson from BBC's Saturday Kitchen
- Recipe for Eton mess by Brian Turner from BBC's Ready Steady Cook