Recipe: Eton Mess

Try Chef Jill’s recipe for Eton Mess, perfect for strawberry season! She appeared on WBTV’s Morning Break for National Strawberries and Cream Day on May 21st.

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  • 4 cups strawberries

  • 2 teaspoons caster or vanilla sugar

  • 2 teaspoons pomegranate juice or liqueur (or amaretto)

  • 2 cups whipping cream

  • 1 packet individual meringue cookies or nests


  • Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.

  • Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you will need chunks for texture as well as a little fine dust.

  • Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.

  • Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.

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