Strawberry & Pimm's Eton Mess - Aga Recipe

A berry good Wimbledon dessert for your Aga

Nothing says British summer quite like Wimbledon, strawberries, cream and a glass of Pimm's. Inspired by the classic flavours of tennis season, this Strawberry & Pimm's Eton Mess is the perfect pudding to serve while watching Centre Court, hosting a summer BBQ or enjoying a picnic in the garden.

Slowly baked homemade meringues, crisp on the outside and marshmallow-soft in the middle, are the perfect excuse to make the most of your ElectricKit Aga or traditional Aga. Paired with juicy strawberries, softly whipped cream and a swirl of strawberry and Pimm's purée, this is one dessert that's sure to be an ace with family and friends.

Fresh, delicious and delightfully British, it's simply berry irresistible.

Ingredients

For the Eton Mess

  • 600g strawberries
  • 2 tbsp icing sugar
  • 600ml double cream
  • 1 tbsp Pimm's No.1

For the Homemade Meringues

  • 2 large egg whites
  • 120g caster sugar
  • ¼ tsp vanilla extract

Method

Make the meringues

If making your own meringues, preheat the top oven of your ElectricKit Aga to 110°C.

If you're using a traditional Aga, simply use the simmering oven together with our Silicone Meringue Mat for beautifully even results.

Link to product.

Place the egg whites into a clean mixing bowl and whisk until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition until the mixture becomes thick, glossy and holds its shape. Briefly whisk in the vanilla extract.

Spoon five generous dollops onto a lined baking tray, leaving space between each one. Bake on the lowest shelf for around 90 minutes, or until the meringues lift easily from the baking paper.

Allow to cool completely before storing in an airtight container for up to three days.

Prepare the fruit

Place half of the strawberries into a food processor or blender with 1 tsp of the icing sugar and blitz until smooth. Alternatively, crush with a fork for a more rustic finish. Add more sugar to taste if desired, remembering that the meringues provide ample sweetness.

Hull and halve (or quarter) the remaining strawberries into bite-sized pieces.

Whip the cream

Whisk the double cream together with the remaining icing sugar until very soft peaks form. Avoid overwhipping—it should remain slightly loose, as it will continue to thicken when folded together with the fruit and meringues.

Assemble

Crumble four of the meringues into the whipped cream and gently fold through the strawberries.

Briefly swirl through the strawberry purée—you want ribbons rather than a fully mixed pink cream.

Divide between six serving bowls or glasses, crumble over the final meringue and serve immediately.

Rural Ranges Tip

For an extra splash of summer, add a little more Pimm's to the purée or garnish with fresh mint and a slice of strawberry. It's the cream of the crop for alfresco dining and guaranteed to disappear before match point.

Whether you're cheering from Centre Court or your own back garden, this quintessentially British dessert is sure to be a grand slam.

 

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