Eton Mess -Pavilion Style!


Eton Mess (Pavilion Style) July brings you the quintessential taste of an English Summer on a plate! Brought to you by the chef at Pavilion in the Park, it’s easy & delicious & won’t take very long at all to prepare.

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Good old Eton mess – a winner every time; a delicious dessert consisting of strawberries, meringue, and cream. It’s traditionally served at Eton College’s annual cricket game and apparently a hungry Labrador launched itself on the hamper of some picnic-ing Etonians thereby crushing the contents, hence the dish was created!

You can make your own meringues but for speed and ease we’re opting for the shop bought ones here. If you want to use shop-bought coulis for the same reasons, that’s fine too!


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Serves 4

– 800g/1lb 12oz ripe strawberries, hulled
– 1 tbsp icing sugar
– 200ml/7fl oz double cream
– 200ml/7fl oz crème fraîche or Greek-style yoghurt
– 8 ready-made meringue shells
– 2 passion fruit, pulp only (optional)
– fresh mint, raspberries & the pulp of a passionfruit to garnish

For the berry coulis

– 100g/3½oz frozen mixed berries, defrosted
– juice of 1 lime
– 1 tbsp icing sugar



1. Cut the strawberries into bite-sized pieces and add a tablespoon of icing sugar to taste.
2. Whip the cream lightly and fold in the crème fraîche or yoghurt.
3. Reserve a meringue per person & crush the remainder into bite-sized pieces, combine with the cream.
4. Gently fold in the strawberries, keeping a few to one side for garnish. For extra flavour add the pulp of two passion fruit.
5. To make the coulis, place the mixed berries, lime juice and icing sugar into a small food processor and blend until smooth.
6. Pass the berry mixture through a fine sieve.
7. To serve, place a meringue on a plate and top with the ‘mess’.
Decorate with the reserved strawberries, passionfruit pulp (if using) raspberries, mint & coulis. Dredge with a light dusting of icing sugar.


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