Eton Mess Sundae

Eton Mess Sundae

Serves 4
Preparation Time



500g frozen field fare Summer fruits
(raspberries, blackberries, strawberries,
redcurrants and blackcurrants)
1 tbsp honey
150ml double cream
2 tbsp caster sugar
150 ml natural yoghurt (low fat’s fine!)
Roughly 4 meringue nests
Roughly 5-6 Shortbread biscuits
(Fresh fruit to garnish – I used a mixture of
fresh raspberries, blackberries & blueberries)

Ingredients500g frozen field fare Summer fruits (raspberries, blackberries, strawberries, redcurrants and blackcurrants)1 tbsp honeyOrange150ml double cream2 tbsp caster sugar150 ml natural yoghurt (low fat’s fine!)Roughly 4 meringue nestsRoughly 5-6 Shortbread biscuits (Fresh fruit to garnish – I used a mixture offresh raspberries, blackberries & blueberries)


Into a medium sized saucepan add your fruit and the honey. Grate the zest of the orange in (using the finest edge of the grater). You can add the juice of the orange if you want a more intense flavour.

Put onto a low heat and simmer until the fruit is defrosted and soft.
The juice should be coming out. Meanwhile, pour your double cream into a medium sized mixing bowl. Add the sugar and whisk until stiff peaks are formed, then fold in the yogurt until combined.

Next, into a zip lock bag pour your shortbread. Seal them up and bash away with a rolling pin. This is great for anger! You want fine crumbs. Do the same with your meringue- for my meringue I went for coarse crumbs!

Your fruit should be done by now. Using a slotted spoon fish out the lumps of fruit & put into a container. It is fine if a few pieces are left in there. Put the fruit sauce back onto a low heat and reduce down until a syrup is formed.

Once your syrup is formed add your fruit back in and stir to combine. Leave to cool slightly (you don’t want it piping hot otherwise the cream will split).

Now for construction. Get yourself a tall glass; I used a sundae glass. Spoon in 3-4 tsp of the fruit with the syrup. Next add the cream mixture about 3-4 tsp. Sprinkle some of the crushed shortbread and meringue on top.

Then repeat until the glass is full- once you reach the top I like to spoon over some of the syrup! Garnish with fresh fruit and icing sugar… leave in the fridge until ready to serve.

Many thanks to Tea for Two for this recipe

Share Recipe
Print Recipe
To receive our Winter recipe collection, simply enter your email address below and tick the box to say you are happy to sign up to our bi monthly newsletter.
Sign up to our newsletter

This site, like many others, uses cookies to function and to help us understand how to make your journey better. To find out more about our use of cookies and how we use data, please click here to read our privacy policy.