This English dessert has been traditionally served at Eton College for centuries during their annual cricket game against Harrow. We have mixed Bird’s Custard with double cream to give ours a uniquely vanilla flavour.
Prep Time: 15 mins
Cooking Time: —
For the meringue
- 7.5g McDougalls Meri White
- 50ml Water
- 100g Granulated sugar
For the mess
- 700g Fresh strawberries (washed, drained and chopped)
- 500g Double cream
- 500g Bird’s Custard (ready to use)
- In a bowl with a whisk attachment, whisk the water and Meri White (ensure the Meri White fully dissolves).
- Add the sugar and whisk at a high speed until the meringue begins to peak.
- Pipe out meringue shells onto a suitable baking tray and dry out in a cool oven (50°C – 90°C) for a few hours.
- In a separate bowl with a whisk attachment, whisk together the double cream and Bird’s Custard, to a soft peak.
- In a serving dish, spoon alternate layers of Bird’s cream, fresh strawberries and crushed meringue.
- If you ever over whip your cream, adding some custard will bring it back
- Make sure the bowl for whisking the meringue is clean and grease free, as this can affect the volume
- You can use the same cream to make a great Cranachan with raspberries, toasted oats, honey and whiskey
- You can buy in your own meringue pieces but it is much more cost effective to make your own