Summer Shortbread Eton Mess

Summer Shortbread Eton Mess

Eton mess is a traditional English dessert consisting of a mixture of strawberries or other berries, meringue, and whipped cream. The perfect treat for a summer evening spent with good company. Our take on the classic Eton Mess layers cream, juicy peach and passionfruit compote, and crisp meringues with the buttery crunch of Walker's Mini Shortbread Fingers. Finished with raspberries and pistachios, it’s light, luscious, and a sweet way to enjoy the final glow of summer.
 

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Ingredients

For the meringues:

1.8 oz egg white

3.5 oz superfine sugar

For the compote:

3 peaches, chopped

3 passionfruits

1.8 oz superfine sugar

2 fl oz water

For the Chantilly cream:

5 fl oz whipping cream

3 tbsp superfine sugar

1 vanilla pod or 1 tsp vanilla bean paste

For the assembling:

Chopped pistachio, to garnish

Raspberries, to garnish

Method

Preheat oven to 210 ºF. To make the meringue kisses, add egg white to a mixer and whip on high speed. Beat until stiff, then add in the sugar one tablespoon at a time ensuring it’s totally incorporated before adding the next. Whip until the meringue is glossy and maintains firm peaks.

Add the meringue to a piping bag and snip the end to the size of a quarter coin. Squeeze kisses onto a lined baking tray and bake in the oven for 30 minutes. When the cooking time is done, switch off the oven but leave the meringues inside to cool to prevent cracking and ensure they dry out properly.

Meanwhile, make the compote. Add the peaches, passionfruit pulp, sugar and water to a pan and cook over medium heat for 10 minutes until the fruit is soft and the water has reduced by ⅔. Leave to cool.

Add the cream, sugar and vanilla to a bowl and whip until just thickened.

To assemble, divide the compote between two coupe glasses. Dollop on the cream, break 3 Walker’s Mini Fingers into each glass, dot in a few meringue kisses, pop on some raspberries and sprinkle over the pistachio and another crushed Mini Finger.

Enjoy!