Eton mess with espresso merengues


100g egg white
200g caster sugar
drop of lemon juice
1-2 tablespoons instant espresso powder

To finish
500 ml whipped cream, sweetened
250 g blackberries
maple syrup, to drizzle
hazelnut praline, to sprinkle (see below for recipe)

Preheat an oven to 110 ° C. Rub a bowl with a few drops of lemon juice.

Put the egg whites in a bowl and whisk until stiff. Gradually add the sugar and beat until the meringue is thick and glossy. Whisk instant espresso powder, to taste, through the meringue.

Line a baking tray with greaseproof paper and spoon on the meringue. Bake in the oven for about 1 to 2 hours.

Crush a layer of meringues into a serving bowl. Top with some whipped cream, blackberries and blackberry sauce. Repeat ending with a layer of crushed meringues.

Alternatively, give it more of an avant garde look by ‘deconstructing’ the Eton Mess on beautiful plates and serving them to your guests. Let your imagine run wild when it comes to the plating.  Serve at once so that the meringues are still nice and crispy.


100g castor sugar
100g hazelnuts

Put the sugar and hazelnuts into a heavy-based sauté-pan over a low heat until the sugar gradually melts and turns a rich caramel colour. Do not stir. When the sugar has caramelized and not before, carefully rotate the pan until the nuts are all covered with the caramel. When the nuts go ‘pop’ pour the praline on to an oiled baking sheet. Leave to get quite cold. When the praline is hard, crush in a food processor or with a rolling pin. The texture should be quite coarse and gritty. Store in an airtight container.