Pic of Strawberry custard Eton mess

Strawberry custard Eton mess

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Strawberry custard Eton mess

Pudding & Cake Serves 6 2h 20 min
A scrumptious mélange of rich, silky custard, sweet strawberries and light-as-a-feather meringue and cream. If your strawberries aren't perfectly ripe, macerate them in a generous sprinkling of sugar and a little balsamic vinegar while the meringue is cooking.


for the custard

  • 3 egg yolks
  • ½ tsp cornflour
  • 2 tbsp caster sugar
  • 200ml double cream
  • 150ml milk
  • seeds of ½ vanilla pod or ½ tsp vanilla essence

for the meringue

  • 3 egg whites
  • 175g caster sugar

for the cream

  • 300ml double cream
  • zest of 1 lemon
  • 2 generous handfuls strawberries, hulled and cut in half


Prep time: 20 min
Cooking time: 2h


  • Step 1

    Preheat oven to 150°C/Gas 2.

To make the custard

  • Step 1

    whisk the egg yolks in a large bowl with the cornflour and sugar. Bring the cream and milk just to simmering point in a pan with the vanilla, then whisk gradually into the egg mixture.
  • Step 2

    Pour back into the pan and cook, stirring constantly, over a very low heat until thickened, about 5 minutes. Leave to cool.

For the meringue

  • Step 1

    whisk the egg whites in a clean dry bowl until they form soft peaks. Whilst whisking add the sugar tablespoon by tablespoon, continuing until the mixture is stiff and glossy. Spoon dollops onto a baking tray lined with baking parchment.
  • Step 2

    Bake until completely dry - about an hour. Turn the oven off and leave the meringues in until completely cool (you can do this overnight).

For the cream

  • Step 1

    add the lemon zest to the cream. Whisk to soft peaks.
  • Step 2

    Combine the meringue, cream and strawberries in any artfully messy way you like.

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