The classic British dessert Eton mess originated at the English boys’ school Eton College. It was originally a simple dish of whipped cream and crushed strawberries – similar to a rhubarb fool. I’ve added the Cointreau as it gives a lift to strawberries in the cooler months when they aren’t as full-flavoured as they are in high summer (you could use Grand Marnier or any other orange liqueur). Meringue was likely a later addition, but certainly gives a great textural element – the best are the large fresh ones from a good patisserie that are crisp on the outside and slightly sticky on the inside; if they’re unavailable, use 60g of packaged meringues. Alongside my Eton mess I like to keep the bitter orange liqueur theme running with a nip of Grand Marnier over ice. See the video below for another classic British fruit dessert.
Serves 6
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