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Summer Berry Eton Mess

Published: Updated:
Quick and easy

1 Reviews

Total Time
1h 55m
Prep Time
Bake Time
1h 30m
Serves 6
Serves 6
A little effort

About the bake

Enjoy a lightly-layered Summer Berry Eton Mess this summer using crushed reduced sugar meringues, fresh fruit puree and a blend of cream and yoghurt - whether you're trying to make low-sugar choices, or just fancy a lighter version of our Eton Mess recipe this is a lovely light dessert that everyone will want a serving of. 

Perfect to prepare and keep chilled until your guests arrive this Jubilee.

11 ingredients6 steps
  • Gluten Free
  • Nut Free
  • Vegetarian


  1. Step 1

    Preheat the oven to 140°C / 120°C (fan).

  2. Step 2

    To make the meringue whisk the egg whites in a clean bowl until stiff and foamy.

    Summer Berry Eton Mess meringue being whisked next to Truvia sweetener and egg shells
  3. Step 3

    Mix together the caster sugar and Truvia before gradually pouring into the whisked egg whites one spoon at a time. Mix until all of the sugar has been added and the meringue looks smooth, light and glossy. Fold in the vanilla extract and make into 12 small mounds on 2 baking sheets lined with baking parchment. Bake for 1 hour 30 mins before removing from the oven and leaving to cool completely on a wire rack.

  4. Step 4

    To make the strawberry puree, blend the strawberries and Truvia in a liquidiser or food processor until smooth. Press through a sieve with the back of a fork and collect the juice.

  5. Step 5

    To make the cream filling whip the cream lightly until just thickened before folding in the crème fraiche.

  6. Step 6

    When ready to assemble crumble and layer the meringue, fresh fruit, cream and strawberry puree together in presentation bowls before serving immediately. Enjoy!

    Summer Berry Eton Mess being spooned with strawberry puree and topped with strawberries


  • For the Meringues

    • 3Large free range egg white(s) 
    • 100gCaster sugar 
    • 30gTruvia calorie free sweetener 
    • 1/2 tspNielsen-Massey Vanilla Extract 
  • For the Strawberry Puree

    • 200gStrawberries 
    • 1 tbspTruvia calorie free sweetener 
  • For the Cream Filling

    • 250gWhipping cream 
    • 200gReduced fat creme fraiche 
  • For the Fresh Fruit

    • 150gStrawberries (sliced) 
    • 50gBlueberries 
    • 150gRaspberries 


  • Whisk
  • Large mixing bowl
  • Spatula
  • Liquidiser
  • Food processor
  • Sieve

Nutritional information per 183g serving

  • Energy 316cal
  • Fat 21g
  • of which Saturates 13g
  • Carbohydrates 35g
  • of which Sugars 24g
  • Protein 15g
  • Salt 0.16g

1 Baker Ratings

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