This recipe is based on the usual recipe for an eton mess, but with the added extra deliciousness of a strawberry and Pimm’s syrup drizzled over the top. It takes about 20 minutes to make (the syrup is about 15 minutes of this – make this a few hours in advance) and serves four.
for the syrup:
1 small handful of strawberries
1/2 tbsp icing sugar
for the meringues:
4 meringue nests
1 small tub of double cream
2 handfuls of strawberries
2 tsp icing sugar
Start a few hours (or earlier in the day) before you want to serve and make the syrup. Put your strawberries, Pimm’s and icing sugar into a blender and blitz into a liquid. Pour into a pan on a high heat and reduce by about a third to make it a syrup.
Make sure your strawberries and peaches are at room temperature for when you’re going to serve.
Dice up four/five of the remaining strawberries. Slice your peach, with a quarter for each person.
Whip the cream in to stiff peaks. fold most of the diced up strawberries into the cream.
Put your peach and a strawberry on the plate. Add on the meringue and a couple spoonfuls of cream on the top. Add a few more strawberry pieces on the top, drizzle the syrup over the top and dust with icing sugar.
Serve with a sprig of mint and a glass of Pimm’s.