The Perfect French Omelette

Let's make a mess!

Eton mess is a traditional English dessert consisting of a mixture of strawberries, broken meringue, and whipped double cream

  • Raymont’s Berries (Rasberries, Strawberries)
  • Serenity Lavender (Lavender)
  • Sun Parlor Honey (Honey)
  • Lee and Maria's (Eggs)


  • 4 large egg whites
  • 150 grams of sugar
  • 400 grams of mixed berries (raspberries, strawberries)
  • 1 tsp of vanilla extract
  • 1 tsp of honey
  • 1 sprig of mint
  • 500 ml of 35% cream
  • 1 tablespoon of icing sugar
  • 1 tablespoon of roasted almonds slivers
  • 1 tablespoon of lavender

Making the Eton Mess:

  • Preheat oven to 250 degrees
  • Whisk the egg whites until you reach stiff peaks (easier with mixer).
  • Once you can turn the bowl over and not have anything fall out, add sugar one tablespoon at a time, and mix for 3-4 minutes between tablespoons. Once fully incorporated, add lavender.
  • Line a cookie tray with parchment paper. Using a piping bag or spoon, transfer mixture into equal sized dollops, and bake in the oven for 1 hour and a half.
  • With your mixer still running, gradually add the caster sugar and salt, then whisk on a high speed for 7 to 8 minutes, or until white and glossy. To test whether it's done you can pinch some between your fingers – if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.
  • Half or quarter the berries, and place in a bowl with 1 tablespoon of sugar, vanilla, and honey- mix well (macerate)
  • Whip cream until soft peaks form, then fold in the icing sugar.
  • Mix everything in a bowl and transfer onto plates for service. Drizzle with fresh strawberry jam and garnish with fresh mint.