Strawberry & Elderflower Eton Mess

A classic British dessert with a sweet, delicate floral twist.

Serves 6–8 

Ingredients 

For the meringue 

• 4 egg whites 

• 200g caster sugar 

• 1 tsp cornflour 

• 1 tsp white wine vinegar 

• Pinch salt 

For the strawberries 

• 500g fresh strawberries, hulled 

• 2 tbsp caster sugar 

• 2 tbsp elderflower cordial 

• Zest of ½ lemon 

• 1 tsp lemon juice 

For the cream 

• 400ml double cream 

• 150g Greek yogurt or mascarpone (optional, for body) 

• 3 tbsp elderflower cordial 

• 1 tbsp icing sugar 

• ½ tsp vanilla 

Method 

1. Make the meringue 

• Heat oven to 110°C fan / 120°C conventional. 

• Whisk egg whites with salt until soft peaks form. 

• Add sugar gradually, whisking until glossy and stiff. 

• Fold in cornflour and vinegar. 

• Spoon rough mounds onto lined tray. 

• Bake for 75–90 mins until dry but still pale. 

• Turn oven off and cool inside. 

2. Prepare strawberries 

• Slice ⅔ of the strawberries. 

• Quarter the rest and lightly crush with a fork. 

• Mix with sugar, elderflower cordial, lemon zest, and juice. 

• Leave to macerate 20–30 mins until syrupy. 

3. Whip cream 

Whip cream to soft peaks. Fold in: 

yogurt/mascarpone, elderflower cordial,icing sugar & vanilla 

Keep it softly whipped — not stiff. 

4. Assemble 

Gently fold together: 

whipped elderflower cream, most of the strawberries + juices & broken meringue pieces 

Keep visible streaks rather than fully mixing.