• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Foodie Explorers | Eat | Stay | See | Cook
  • Cook
  • Drink
  • Eat
  • See
  • Stay
  • Subscribe
  • About Emma & Mark
menu icon
go to homepage
  • Cook
  • Drink
  • Eat
  • See
  • Stay
  • Subscribe
  • About Emma & Mark
subscribe
search icon
Homepage link
  • Cook
  • Drink
  • Eat
  • See
  • Stay
  • Subscribe
  • About Emma & Mark
×

Home » Food » Dessert

Recipe : Scotty Brand Scottish-grown cherries fruit mess

31/07/2020 by Emma Leave a Comment

Jump to Recipe Print Recipe

'mon cherry a' more

Eton Mess is a classic British dessert - fresh fruit, cream and of course lots of sugar!  For us, this captures everything tasty about summer and the recipes below has been given a bit of a Scottish twist by using all Scottish fruits including the newly released cherries from Scotty Brand, grown in Perthshire and available for around a month only.  We are big fans of Scotty Brand strawberries and raspberries, as they taste just like we remember growing up.  Just this summer they added cherries to their range and we were excited to try them out.  Wanting to enjoy the fruit at their finest, we kept them raw.  Many thanks to Scotty Brand for gifting us these delish fruits. Look out for them in Asda if you have one near you.

scotty brand fruits

 

Click link to jump to section

  • What is Eton Mess?
  • Can Eton Mess be made in advance?
  • How long does Eton Mess keep?
  • Can you make Eton Mess with frozen fruit?
  • Ingredients
  • Method
  • Ingredients  
  • Instructions 

What is Eton Mess?

Eton Mess is believed to have originated at Eton College hence the name.  It was said to have been served every June at the annual cricket match against Harrow school.  A mixture of crushed meringues, whipped cream and bright summer berries are muddled together to create an easy summer dessert. It is gluten-free as well, so no need to miss out on this if avoiding gluten.

Can Eton Mess be made in advance?

Yes! Make the meringues the day before.  The fruit can be left to macerate overnight (what we did) and even the whipped cream mix can be made ahead.  Just remember to keep all the bits separate in the fridge and assemble just before serving.

How long does Eton Mess keep?

Eton Mess is best eaten once made as the meringues will dissolve when they touch the moist fruit but the ingredients will keep for a couple of days if you have pre-made them and keep them in separate tubs in the fridge.

Can you make Eton Mess with frozen fruit?

Yes, add the frozen fruit directly to the lime/honey mixture.  There is no need to defrost the fruit.

scotty brand fruit

Ingredients

1 tablespoon honey
Juice of ½ lime
200g strawberries hulled and halved
200g cherries de-stoned and halved
125g raspberries
1 packet of Meringues
200ml double cream
125g mascarpone
20g icing sugar
½ teaspoon vanilla extract
Fresh mint leaves to decorate

 

scottish fruit eton mess

Method

Whisk together the honey and lime juice in a large mixing bowl until the honey has dissolved.
Add the prepared fruit into the bowl.
Mix together to coat all the fruit.
Store the bowl in the fridge to marinate the fruit in the juice for a couple of hours.
Pour the double cream into a large mixing bowl and whisk until the cream has slightly thickened.
Add the mascarpone, icing sugar and vanilla extract and his.
The cream will thicken but keep it loose enough to drop from your spoon.
Place meringues on a plate and crush gently with the back of a spoon.
Spoon over some mascarpone cream, then add the fruit.
Drizzle over the macerating juice and scatter with fresh mint leaves.

scottish fruit eton mess

Scottish Fruit Mess

Eton Mess made with Scottish Cherries, Strawberries and Raspberries
Print Recipe Pin Recipe

Ingredients
  

  • 1 tablespoon honey
  • Juice of ½ lime
  • 200 g strawberries hulled and halved
  • 200 g cherries de-stoned and halved
  • 125 g raspberries
  • 1 packet of Meringues
  • 200 ml double cream
  • 125 g mascarpone
  • 20 g icing sugar
  • ½ teaspoon vanilla extract
  • Fresh mint leaves to decorate

Instructions
 

  • Whisk together the honey and lime juice in a large mixing bowl until the honey has dissolved.
  • Add the prepared fruit into the bowl.
  • Mix together to coat all the fruit.
  • Store the bowl in the fridge to marinate the fruit in the juice for a couple of hours.
  • Pour the double cream into a large mixing bowl and whisk until the cream has slightly thickened.
  • Add the mascarpone, icing sugar and vanilla extract and his.
  • The cream will thicken but keep it loose enough to drop from your spoon.
  • Place meringues on a plate and crush gently with the back of a spoon.
  • Spoon over some mascarpone cream, then add the fruit.
  • Drizzle over the macerating juice and scatter with fresh mint leaves.

scottish fruit eton mess

 

 

Check out some of our other recipes

Beer bread

Ukrainian Easter bread

Soda bread

or head on over to our Full Recipe Index

 

 

LET’S CONNECT!

instagram follow

facebook follow
twitter
pinterest follow

You can also subscribe to Foodie Explorers to keep up to date with all new recipes.

 

See the handy Pinterest image below if you wish to pin this for later 😘

scottish fruit mess pinterest

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Disclaimer: we received punnets of complimentary fruit to promote the Scottish-grown cherries.

Fred purr of honour

« Eat out to help out - find a restaurant
Charles Rennie Mackintosh : House for an Art Lover »

About Emma

Has been eating and drinking for far too long. Usually found hibernating on a couch, snuggling a cat.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Foodie Explorers us

Hello!

We are Emma and Mark and we are a couple who love to discover the world around us through food and travel.

We are award-winning bloggers (Most Dedicated Food Blogger from The Scotsman) who have years of food and travel passion behind us. Join us as Mark learns to use his WSET training and Emma learns how to write up a recipe properly!

More about us→

Map of all our posts

Click the map image below to link to ALL our reviews

map reviews locations
my foodgawker gallery

Find us also in SNACK magazine - click to get the latest issue.

Snack magazine logo

The information posted on this website was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

What's new on Glasgow Foodie

  • Silk Road Deli, Shawlands, Glasgow
  • Gost, Glasgow
  • Brunch at Hugs and Mugs, Glasgow
  • Smashburger, Sauchiehall Street, Glasgow

Footer

↑ back to top

About

  • About us
  • Contact
  • Disclosure
  • Privacy Policy

Stay

Eat

Drink

See

Guide to Glasgow

Recipe Index

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2007 -2022 Foodie Explorers