Marco Pierre White's comforting classic recipes: Eton mess

By Marco Pierre White for MailOnline
Updated: 18:00 EST, 2 January 2009

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A moreish dessert that needs only a spoon...

Eton mess

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Serves 6

INGREDIENTS

• 2 punnets raspberries
• 2 punnets strawberries 
• Icing sugar, to taste 
• Kirsch liqueur 
• 200g double cream 
• 20g icing sugar 
• 6 crushed meringues 
• 6 balls vanilla ice-cream 
• Six sprigs of mint, to garnish
  

METHOD

Crush together the raspberries and all except for two of the strawberries so that the fruit becomes a pulp. Season with the icing sugar and Kirsch.

Semi-whip the cream and icing sugar together. Break up the meringues using a stick blender until they are in small chunks. Cut the remaining whole strawberries into wedges.

To serve, place a ball of vanilla ice-cream into the bottom of each of six chilled sundae glasses. Cover the ice-cream with a small amount of pulp and then top with the strawberry chunks. Finally, fold the crushed meringue with the rest of the pulp into the cream to form a rippled effect.

Spoon this mixture into the glasses. Garnish each glass with a sprig of mint.

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