Strawberry & Pistachio Eton Mess
Strawberry & Pistachio Eton Mess
Course: Desserts

A classic British dessert with a twist! A delightful combination of fluffy whipped cream, crumbled meringue, ripe strawberries, and crushed pistachios. The juicy strawberries add a burst of sweetness and tartness that perfectly complements the nuttiness of the pistachios, while the meringue adds a delicious crunch. A delightful and refreshing dessert that will be sure to impress your guests!


Serves: 40 mini meringues
Cooks in: Cooking Time: 1 hr
Difficulty: Easy


2 egg whites
100g caster sugar
Crushed pistachios (optional)
250g Strawberries
Juice half a lemon
50g caster sugar
500ml Double cream
1 tsp Vanilla seed paste or pod
2 tbsp Icing sugar


  1. Put the egg whites in a clean bowl and whisk with an electric whisk until it starts to thicken, then slowly add the sugar while still whisking.
  2. Pre heat the oven to 100c and fill a piping bag with your meringue. Pipe some mini meringues onto a tray lined with parchment paper, sprinkle with crushed pistachios and bake for about 1 hour until crisp. Remove and leave to cool.
  3. For the strawberries, cut into quarters and add into a bowl, add the caster sugar and lemon juice and allow to steep together for about 10 minutes, taste and then they are ready to use.
  4. For the Chantilly cream, whisk the double cream with the icing sugar and vanilla paste, don’t over whisk, just until it starts to thicken gently.
  5. Assemble the strawberries, Chantilly & meringue in a presentation glass.