Eton Mess

Eton Mess

  • Makes6 servings
  • Prep Time25 min
  • Waiting Time1 hr
  • Total Time1 hr 25 min
  • Calories408
  • Made withSplenda Granulated


    • 2 large egg whites, room temperature
    • 500 g strawberries, hulled and roughly chopped
    • 450 ml double cream
    • ¼ teaspoon cream of tartar
    • 13 g + 1 tablespoon Splenda Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy408 kcal523.08%
    • Total Fat41.00 g52.56%
    • of which saturates25.00 g9.09%
    • Total Carbohydrate5.90 g2.15%
    • of which sugars5.50 g2%
    • Protein3.00 g6%
    • Salt0.05 g0.02%



    Preheat the oven to 100°C and line a large baking tray with parchment paper.


    Whisk the eggs in a large clean bowl until frothy, then add the cream of tartar until stiff peaks form. Add the 13 g of Splenda Granulated in small lots whilst whisking.


    Use a large spoon to create approximately 10 cm in diameter piles of the mixture on the baking tray. Bake on the bottom of the oven for approximately 1 hour, they should not brown but become hard and come off the paper smoothly. Set aside to cool.


    Place ⅓ of the strawberries in a saucepan and let it simmer softly until reaching a syrupy consistency. Set aside to cool.


    Whip the double cream with 1 tablespoon of Splenda in a large bowl. Crush ¾ of the meringues into big pieces and add to the whipped cream, add the remaining fresh strawberries and fold in carefully. Then swirl through the strawberry sauce.


    Top off with the remaining crushed meringues.

    Made with

    Splenda Granulated Sweetener

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