Strawberry Chocolate Eton Mess with Minted Sugar

11:30 am on 21 November 2011

(Serves 4)

Ready in 30 minutes


  • 2 punnets strawberries
  • 10 large broken meringues into small coin size pieces
  • 200g natural yoghurt
  • 100g cream
  • 100g dark chocolate
  • 50g icing sugar
  • 100g caster sugar
  • 75ml Cointreau

Mint Sugar

  • 100g caster sugar
  • 1/2 handful mint


Wash and quarter the strawberries. In a bowl mix the icing sugar with the yoghurt, then fold in the soft whipped cream. Add three-quarters of the strawberries and the broken meringues to the cream mixture and check the sweetness of the cream. Add more icing sugar if needed.

Heat a large saucepan to a medium heat. Add the caster sugar and cook until a light caramel forms, then add the Cointreau and cook for 1 minute. Add the remaining strawberries, toss and remove from the heat straight away. Allow to cool.

Mint Sugar

Blitz the caster sugar with the fresh mint in a food processor until fine. Make the sugar just before serving, to prevent the mint turning black.

To Serve

Place a generous spoonful of the Eton mess in the center of each plate then drizzle the Cointreau strawberries over the top. Top with broken chocolate and a fine sprinkle of mint sugar.

John Hawkesby’s wine recommendation

Weeping Sands 2011

From Nine To Noon

Find a Recipe

or browse by title