Eton Mess by Executive Chef Tom Cenci

Duck & Waffle

Duck & Waffle

21st June 2016
Duck & Waffle

Eton Mess by Executive Chef Tom Cenci

“I love this recipe because it is so easy to make yet you can do so much with it. Traditionally served in the summer at Eton School, rumours have it gets in name from a Labrador knocking over a pavlova at a picnic during a cricket match which I think is great, waist not want not.” – Executive Chef Tom Cenci


  • 6 eggs
  • 4 lemons
  • 450g sugar
  • 100g butter
  • 100ml double cream
  • 500g of mixed strawberries*
  • 1 punnet of edible flowers
  • *Types of strawberries at the moment:
  • Fraises de Bois – The true wild strawberry, they taste a little like bubble gum
  • Mara de Bois – A cross between a wild and large strawberry, lovely and sweet
  • Gariguette – The very best of French strawberries, great balance of sweet and succulent
  • English Royal Sovereign – Does get better when in season, offers everything a strawberry should have
  • Pineberry – A white strawberry with reds seeds, if your looking for something different this is it


Meringue Nests
4 egg whites (save some of the yolks for the curd)
200g sugar
Drop of lemon juice
1. Place the sugar and eggs whites into a clean bowl mixer and whisk on a high speed adding a few drops of lemon juice a little at a time until it peaks and become shiny and stiff.
2. Place the meringue into a piping bag and pipe into circles onto a baking tray, which has a sheet of non-stick baking paper on it, repeat more circles over the circles you have you already piped building up a nest for about 3 or 4 times.
3. Place into an oven for about 1 to 2 hours at 120.C until crisp and dry.
Lemon Curd
2 eggs
2 egg yolks
4 lemons
200g sugar
100g butter
1.Place a plan of water onto heat and leave to simmer. Into a bowl big enough to fit over the pan of water add the zest and juice of the lemons, the sugar and butter. 2. Once melted crack in the eggs and whisk to combine, slow whisk for about 10-15 minutes, be careful not to scramble the eggs.
3. The mix is ready when is thick enough to coat the back of a spoon.
4. Remove from the heat and allow to cool.
Chantilly Cream
100ml double cream
50g sugar
1. Mix the cream and sugar together and whisk until it forms a soft peak.
Assembling the Eton Mess:
1. Take a meringue nest and half fill with Chantilly cream then add a little of the lemon curd on top.
2. Wash the strawberries and cut the bigger ones in half or quarters if need be.
3. Arrange the strawberries on top and finish with the summer flowers.
4. Now comes the fun part. Smash it all up however you like and indulge.

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