Eton Mess is a dessert of English origin consisting of a mixture of strawberries, pieces of meringue and cream, which is traditionally served at Eton College’s annual cricket game against the students of Winchester College. The dish has been known by this name since the 19th century.
Preparation time: 10 minutes plus chilling
– 800 g fresh ripe strawberries
– Cointreau or Amaretto liquor to taste
– 1 tbsp icing sugar, sifted
– 200 g fresh cream for whipping
– 200 g thick Greek-style yoghurt
– 6 plain meringues
1. Wash and dry the strawberries, then hull them. If they are large, cut in half or cut into thick slices. Place all, but 200g of strawberries in a bowl and sprinkle with 2 tbsp of liqueur. Dust with icing sugar and chill for an hour or two.
2. Whiz the remaining 200g of berries into a purée, adding a dash of liqueur to taste, and chill.
3. Whip the cream lightly, fold in the yoghurt, and chill. Roughly crush the meringues into bite-sized pieces.
4. When you are ready to serve, gently toss the cream, meringue and strawberries and pile the lot into a glass bowl. Drizzle with the strawberry purée. Toss once and then serve.
to consist of – consistere di
meringue – meringa
annual cricket game – partita annuale di cricket
dish – piatto
chilling – raffreddamento
ripe – maturo/i
sifted icing sugar – zucchero a velo setacciato
cream for whipping – crema da montare
to hull – sgranare
to sprinkle – spruzzare, bagnare
to dust – spolverare
to whiz – qui: schiacciare/pressare
a dash of – un pizzico di
to fold in – incorporare
bite-sized pieces – bocconcini (pezzetti della misura di un boccone)
to toss gently – mescolare delicatamente
to drizzle – spruzzare