Berry Eton Mess With Shortbread

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Berry Eton Mess With Shortbread – I’ve been to Wimbledon and sampled the strawberries and cream and as much as they tasted lovely, it’s so expensive.

So I decided that if I go next year I’d take my own but with a bit of a twist and suitable for transportation in a cool bag.

This recipe is delicious and together with the shortbread biscuits, makes for a real treat, whether you’re going to Wimbledon for the men’s finals tomorrow or off for a family picnic.

Just put some iced blocks into your cool bag or picnic hamper and off you go.

Serves 6


Berry Eton Mess With Shortbread

For the meringues:

  • 2 egg whites
  • 100g caster sugar
  • 225g hulled strawberries
  • 100g raspberries

To serve in your jam jars

  • 300ml double cream
  • 200g fromage frais
  • 225g hulled and diced strawberries
  • 50g raspberries


For the meringue: Preheat the oven to 110C/90Cfan/gas 1/4 and line a large baking sheet with non-stick baking paper.


Whisk the egg whites in a large clean dry bowl until they form stiff moist looking peaks.

Gradually whisk in the sugar a teaspoon at a time then continue to whisk for a minute or two until the mixture is thick and glossy.


Puree the strawberries and raspberries and then press through a sieve to remove the seeds.


Add two tablespoons of the berry puree to the egg mixture and then mix very briefly until marbled.


Spoon into a large piping bag and pipe small rounds onto the baking sheet.


Bake for 1 ¼ – 1 ½ hours or until the meringues can be lifted off the paper easily. Leave to cool.


To serve:

Lightly whip the cream until it forms soft swirls and then fold in the fromage frais.


Crumble the meringues then layer in the bottom of the jam jars.


Cover with some berry puree.


Cover with some of the cream mixture.


Cover with some diced strawberries.


Continue doing this and then finish with the cream mixture.

Decorate with whole raspberries.

Add the lids and keep in the fridge until you’re ready to pop them into your cool bag.

Butter Shortbread Biscuits

I’ve been making these for years and everyone that has tried them loves them!

Guaranteed to melt in your mouth!

Makes 36



  • 450g soft butter
  • 200g caster sugar
  • 500g plain flour
  • 2 teaspoons corn flour


Preheat the oven to 170C/Gas 3


Cream the butter thoroughly.

Add the sugar and mix well.


Sieve the flour and corn flour together and add to the butter mixture.


Press into an ungreased swiss roll tin.

Bake for 30 minutes or until golden brown.


Whilst still warm score and cut into your chosen shapes.




So if you’re looking to save some money on your trip to see the tennis this year, have a go at my Berry Eton Mess With Shortbread recipe!

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