For the meringues:
2 large egg whites
Seeds from 1/2 Vanilla Mart Madagascan vanilla pod or 1/2 tsp Vanilla Mart Madagascan vanilla paste
120g caster sugar

600g strawberries, hulled
2 tbsp icing sugar
600ml double cream



  • Preheat your oven to 100°C Fan and line a baking sheet.
  • Beat the egg whites until stiff peaks form.
  • Whisk in the caster sugar, one tablespoon at a time, until the mixture is really thick, glossy and will hold in a stiff peak.
  • Whisk the vanilla.
  • Place 5 dollops of the meringue on the baking sheet and bake for an hour, or until the meringues peel away from the paper.
  • Once cool, crumble and set aside.
  • Place 150g of the strawberries into a blender with 1/2 tablespoon of icing sugar and pulse to form a smooth puree.
  • Quarter the remaining strawberries.
  • Whip the double cream and remaining icing sugar together until soft peaks.
  • Place the cream in a glass, add the puree, cut strawberries and top with crushed meringue. Repeat. Serve.

Secret Trick for Eton Mess:

  • Once assembled serve and eat the mess straight away – the meringue will soften and become chewy rather than crisp if left sitting in the cream.
  • It’s important to use a clean bowl when making meringues as any grease will prevent the egg whites from forming stiff peaks.