Date posted: 12/07/2021

Eton mess with a Philly twist

  • Serves 8
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To make the strawberry meringue
Egg whites 90g
Icing sugar 100g
Caster sugar 90g
Dried strawberry crumb 15g
To make the Philly vanilla cream
Double cream 180g
Icing sugar 50g
Vanilla pod (or vanilla bean paste) 1 (or 1/2 tsp)
Philadelphia original 180g
To make the strawberries per portion
Strawberries, halved or quartered 60g
Caster sugar 1tsp
Pinch mint 1
Philly mix 30g-40g


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  1. Whisk the egg whites to form soft peaks and then slowly add the icing sugar and caster sugar.
  2. Once all the sugar is incorporated, whisk until you have a stiff and glossy mixture. Then thinly spread between 2 silicone matts on gastro trays as evenly as possible.
  3. Scatter dried strawberry crumb over the meringue and bake overnight 70⁰C for 8-10 hours. Remove carefully leaving large shards. Place in an airtight container.
  4. Lightly whip cream, icing sugar & vanilla. When soft peaks have formed, fold in the Philadelphia and whisk until desired consistency, leave in a container for service.
  5. Create the strawberry mix just before serving by combining the strawberries, sugar and mint together. Then add 30-40g of the Philly vanilla cream and mix gently.
  6. Using a pastry ring, put the mixture in the ring, remove the ring and gently place shards of meringue around the mix, garnishing with more mint if desired.
  • A twist on a classic Eton Mess, replacing the cream with a Philly vanilla cream. Philly works perfectly in this recipe as it holds well when whipped and doesn't split.
  • For a quick twist on this recipe, you can use pre-made meringue and serve in a more traditional sundae style.
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