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Digital Subscriptions > delicious. Magazine > June 2018 > The recipe hall of fame ETON MESS

The recipe hall of fame ETON MESS

This crowdpleasing trio of strawberries, cream and meringue is said to have originated at Eton College in the late 19th century after a pavlova-style dessert was dropped – but, says British cookery expert Debbie Major, whether it came about by mishap or design is uncertain. What is certain is its timeless appeal

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PHOTOGRAPHS: KATE WHITAKER. FOOD STYLING: LOTTIE COVELL. STYLING: LYDIA MCPHERSON

THE MASTER RECIPE Eton mess

SERVES 4-6. HANDS-ON TIME 30 MIN, OVEN TIME 4 HOURS, PLUS COOLING AND OVERNIGHT DRYING

MAKE AHEAD

Make the meringues at least the night before. Store in an airtight container in a cool place for up to 3 days. If your oven has a low setting, you can bake the meringues overnight at 60°C/ 50°C fan/gas ⅛ or as low as the oven will go.

FOOD TEAM’S TIP

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About delicious. Magazine

We’re celebrating summer in our June issue with cocktail cheesecakes – hic, hic, hooray, fish dishes and delights from the Med, not to mention the FREE 16-page Italian special. Elsewhere Ben Tish roasts pork with peaches, Gill Meller grills a rack of mutton and Felicity Cloake embarks on a Famous Five-style feast. Followers of foodie fashion will love the Caravan cornbread brunch, Berber & Q sharing feast and the latest hot cake from Dominique Ansel’s bakery. Plus we have two sweet and succulent strawberry and meringue desserts.

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