Strawberry Sorbet Eton Mess
with crushed meringue & cream
Serves: 6
A fresh, summery twist on the classic Eton Mess. Creamy strawberry sorbet paired with crisp meringue, fresh strawberries, and a light drizzle of cream.
Ingredients
Strawberry Sorbet
- 450 g frozen strawberries
- 100 g powdered sugar
- 225 g vanilla Greek yogurt
Meringues
- 2 egg whites
- 120 g caster sugar
To Serve
- Fresh strawberries, sliced
- Heavy cream, for drizzling
Method
Strawberry Sorbet
Blend the frozen strawberries, powdered sugar, and Greek yogurt until completely smooth. Freeze in a freezer-safe container until firm, 6–8 hours. Rest at room temperature for 10 minutes before scooping if needed.
Meringues
- Preheat oven to 150°C (300°F) and line a tray with parchment.
- Whisk egg whites until fluffy, then gradually add sugar.
- Whisk to stiff, glossy peaks.
- Dollop onto tray and bake 1 hour.
- Turn oven off and leave inside 1 hour to dry.
To Assemble
Scoop sorbet into bowls or glasses, crush meringues over the top, add fresh strawberries, and finish with a light drizzle of cream. Assemble just before serving to keep the meringue crisp.