Jersey cream, strawberries & meringue shards

by Luke Robinson

An impressive yet easy-to-make take on a classic eton mess


For the strawberry syrup:
500g frozen strawberries
1 lemongrass, bruised
½ vanilla pod, deseeded
½ small bunch of basil
½ small bunch of mint
50g caster sugar

For the meringue:
3 egg whites
A pinch of cream of tartar
180g caster sugar

For the chantilly:
200ml jersey cream
20g icing sugar
¼ vanilla pod, deseeded

For the mascarpone:
200g mascarpone
30g strawberry syrup
20g icing sugar

To serve:
1 punnet of strawberries, hulled and cut in half
1 punnet of baby basil leaves


Preheat the oven to 100C.

Make the syrup by bringing all the ingredients to a simmer in a saucepan. Cover with clingfilm and allow to infuse for 1 hour, then pass through a fine sieve.

Whisk the egg whites until you achieve stiff peaks, then add the cream of tartar. Whip in the sugar a little at a time until firm and glossy. Spread the mixture 2mm thick on a lined baking tray and bake for 1 hour, or until completely dry. Break into shards.

Whip the chantilly ingredients together in a metal bowl until thickened (you want to achieve soft peaks but be careful not to overwhip or it will separate). Set aside.

Whip the mascarpone ingredients together. If it becomes runny, keep whipping until it holds a peak. Place in a piping bag if you have one.

Dress the strawberries with the syrup.

Place a big spoonful of cream on a plate. Make an indent on the top so it can hold some of the syrup. Pipe out a thick line of the mascarpone along one side of the cream and place some strawberries over the top. Drizzle over with syrup. Finally, garnish with the meringue shards and some small basil leaves.

Recipe: Luke Robinson