Tony Beales and Head Chef Maciek Kijewski from Dorset catering firm Beales Gourmet share their secret to creating the perfect Eton Mess, using local ingredients

New Forest Eton Mess

4 portions

  • 160g golden caster sugar (including 55g for the Chantilly cream)
  • 2 free range egg whites
  • ½ tsp corn flour
  • Vanilla seeds
  • Dash of chardonnay vinegar
  • 250ml double cream
  • 250g New Forest strawberries
  • 150ml strawberry & blueberry coulis
  • Pistachio powder

Meringue – Whisk the egg whites until soft peaks appear, add half the sugar and continue whisking. Continue to add the rest of the sugar whilst whisking until firm peaks appear. Add the corn flour, fresh vanilla seeds and Chardonnay vinegar before piping the meringue into discs on greaseproof paper and cook on 75 degrees overnight on a dry heat (we use our hot cupboard). Cooking the meringues slowly on a low heat will give you lovely white and crisp meringues.

Chantilly cream – Add 55g of the caster sugar and some of the vanilla seeds to the double cream and whisk until semi whipped. Note: Taking the cream too far will likely split it in your piping bag.

Plating up – Build your Eton mess as in the picture above very carefully just before serving so the cream is nice and fresh and the meringues are light and crispy.

If you pre-build your Eton mess the meringues will go soggy and your cream may split if the air temperature is too hot. Decorate with pistachio powder, strawberry and blueberry coulis and a chocolate spear. Eton would be proudly jealous!