‘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.
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.
1 tablespoon honey
Juice of ½ lime
200g strawberries hulled and halved
200g cherries de-stoned and halved
1 packet of Meringues
200ml double cream
20g icing sugar
½ teaspoon vanilla extract
Fresh mint leaves to decorate
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 Mess
- 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
- 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.
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Disclaimer: we received punnets of complimentary fruit to promote the Scottish-grown cherries.