Sophie Conran’s Eton Mess

As we head further into summer, many of us will be looking for quick and easy ideas for light desserts. We think this seasonal recipe from our columnist, Sophie Conran, is perfect. It’s simple enough to whip up at a moment’s notice, yet pretty enough to serve to a table of guests. And given its name, this tasty recipe is surprisingly mess-free!


  • 800g strawberries
  • The seeds of ½ a pomegranate
  • 10 small meringues
  • 300ml double cream
  • ½ tablespoon caster sugar
  • ½ teaspoon vanilla essence
  • 3 bananas
  • 150g blueberries


  1. Pour the cream into a large bowl. Whip the cream into stiff peaks, adding the sugar and vanilla towards the end.

  2. Cut the stalk and leaves off the strawberries then quarter them.

  3. Slice the banana into discs. Break the meringues into the cream, then pop the blue berries and strawberries in too. Gently stir through.

  4. Scatter two thirds of the bananas onto your serving platter. Dollop about ½ of the cream and meringue mixture on top and flatten into a disc covering the bananas. Cover with the rest of the bananas. Dollop the remaining cream and meringue mix on top. It should look a bit like a mountain. Sprinkle with the pomegranate seeds.

Serves 10

For more recipes and tips from Sophie visit

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