Berry meringue trifles

This is our Kitchen Garden version of an English dessert called Eton Mess. It’s very simple to make and absolutely delicious.

Season: All year

imageType: Sweets

Difficulty: Easy

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden: berries, eggs

Recipe source: Majura Kitchen Garden


  • metric measuring spoons and jugs
  • pastry brush
  • scales
  • stick blender
  • 1 medium bowl
  • sifter
  • beaters
  • spatula
  • baking tray
  • glasses
  • large teaspoon


IngredientsFor the meringues

  • 2 egg whites (at room temperature)
  • 120 g raw castor sugar

For the berry sauce

  • 350 g berries
  • 2 tbsp icing sugar

For the yoghurt cream

  • 125 ml yoghurt
  • 125 ml cream


·       Extra berries, to serve

What to do

  • Set out your ingredients.

For the meringues

  • Preheat the oven to 120oC.
  • Lightly grease 2 baking trays with canola oil.
  • Beat the egg whites in a metal bowl until stiff peaks form.
  • Gradually add the castor sugar, a tablespoon at a time, beating for 15 seconds between each addition.
  • Once all the sugar has been added continue beating until the meringue is stiff and glossy with no signs of sugar crystals (about 2 minutes).
  • Place teaspoonfuls of meringue mixture onto the baking tray and bake for 2 hours.   Turn the oven off and leave the meringues to cool in the oven.

For the berry sauce

  • Put 350 g of berries into a measuring jug and add 2 tablespoons of sifted icing sugar.
  • Using the stick blender, blend the berries until a sauce is formed. Set aside.

For the yoghurt cream

  • Whip the cream with the beaters and stir through the yoghurt.

Assemble the trifles

  • Place a meringue in a glass and lightly crush it with a teaspoon. Add 2 tablespoons of berry sauce and a dollop of yoghurt cream.
  • Finish with berries on top and serve.


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