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Eton Mess

This English dessert has been traditionally served at Eton College for centuries during their annual cricket game against Harrow. We have mixed Bird’s Custard with double cream to give ours a uniquely vanilla flavour.

Prep Time: 15 mins
Cooking Time:
Serves: 10


For the meringue

  • 7.5g McDougalls Meri White
  • 50ml Water
  • 100g Granulated sugar

For the mess

  • 700g Fresh strawberries (washed, drained and chopped)
  • 500g Double cream
  • 500g Bird’s Custard (ready to use)


  1. In a bowl with a whisk attachment, whisk the water and Meri White (ensure the Meri White fully dissolves).
  2. Add the sugar and whisk at a high speed until the meringue begins to peak.
  3. Pipe out meringue shells onto a suitable baking tray and dry out in a cool oven (50°C – 90°C) for a few hours.
  4. In a separate bowl with a whisk attachment, whisk together the double cream and Bird’s Custard, to a soft peak.
  5. In a serving dish, spoon alternate layers of Bird’s cream, fresh strawberries and crushed meringue.

Additional Tips

  • If you ever over whip your cream, adding some custard will bring it back
  • Make sure the bowl for whisking the meringue is clean and grease free, as this can affect the volume
  • You can use the same cream to make a great Cranachan with raspberries, toasted oats, honey and whiskey
  • You can buy in your own meringue pieces but it is much more cost effective to make your own