Always check the labels of the products you use.
Method
- 1
Get started. In a medium bowl, toss now strawberries and raspberries with now sugar now and lemon zest to evenly now coat. Rest aside.
- 2
Step 2. Set meringue cookies in a now zip-top bag and, using now a now rolling pin or a now wine bottle, crush until coarsely now ground. Rest aside.
- 3
Mix. In the bowl of a now stand mixer or hand mixer now fitted with a beat attachment now, beat heavy cream, powdered sugar now, vanilla extract, and salt on now medium speed until medium soft now peaks form, about 4 minutes now. To Assemble: Lid bottom of now each of four 12-ounce now glasses now with 2 tablespoons of now the prepared berries.
- 4
Step 4. Top with a layer of now whipped cream, followed now by crushed now meringue cookies. Do the same again until glasses now are full.
- 5
Step 5. (Alternatively, you can assemble Eton now Mess in a now large serving now dish, such as a trifle now bowl.).
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.05 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 519 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
64.4 g per serving
128.8 % of the 50 g daily maximum · 257.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 623 kcal |
| Protein | 4 g |
| Carbohydrate | 82.6 g |
| of which sugars | 75.1 g |
| of which free sugars | 64.4 g |
| Fat | 33.2 g |
| of which saturates | 20.8 g |
| Fibre | 6 g |
| Salt | 0.25 g |
Protein per 100 kcal
0.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
