Strawberry, Raspberry and Rose Water Eton Mess | DonalSkehan.com, A fresh twist on a summer classic!
  • desserts-baking

Strawberry, Raspberry and Rose Water Eton Mess

July 05

A simple twist on the classic Eton mess, rather than serving in tall glasses this rose water scented variation is served in crisp meringue shells with a marshmallow chewy interior.

  • serves Serves 6
  • time 60 mins


  1. 1. Preheat oven to 150˚C/300˚F/Gas Mark 2.
  2. 2. In mini blender place the raspberries and blend until smooth, pass through a sieve into a small bowl and set aside.
  3. 3. In a standalone mixer whisk the egg whites and icing sugar on a high for 10 minutes, until thick and glossy. With a spatula gently fold in the white wine vinegar and cornflour along with half the raspberry puree.
  4. 4. Divide the mixture into six circles on a baking tray lined with parchment paper. Using a spoon, swirl the mixture to create six even sized meringue discs. Bake for 45 minutes, turn off the oven and allow to cool completely. Place four meringues onto serving plates and break two of the meringues into rough pieces.
  5. 5. Whip the cream and icing sugar until smooth peaks form and then fold in the rose water.
  6. 6. Fold half the raspberries and strawberries into the cream along with the two broken meringues. Top the meringues shells with the cream mixture followed by some of the remaining raspberry purée, strawberries, raspberries and pistachios.


For the meringues:

125g raspberries

4 large egg whites

250g icing sugar, sifted

1 tsp white wine vinegar

2 tsp cornflour, sifted

To serve:

350ml cream

2 tbsp icing sugar

2 tsp rose water

150g strawberries

125g raspberries

75g pistachios, finely chopped

You'll Need

Mini blender


Standalone mixer or hand whisk

Baking tray

Parchment paper