Small Batch Bakes: Eton Mess Pots

Small Batch Bakes: Eton Mess Pots

Small Batch Bakes: Eton Mess Pots


● 2 large egg whites

● 120g caster sugar

● 450ml double cream

● 1 tbsp icing sugar

● 300g strawberries, roughly chopped (keep a few out for decoration)

● 300g raspberries, roughly chopped (keep a few out for decoration)

● 1 tsp balsamic vinegar

● 1 tbsp golden caster sugar

● 1 tsp vanilla bean paste


Tala Storage Jar 

Tala Performance Baking Tray 

Tala Glass Mixing Bowl 

Stainless Steel Icecream Scoop 



1. Heat the oven to 120°C and line a tray with baking paper.

2. Whisk the egg whites in a clean bowl using a stand or hand-held mixer until they reach stiff peaks. Then gradually add in the sugar in small increments, re-whisking to stiff peaks each time. Spoon dollops of the meringue mixture onto the tray and bake for 1 hour - they should be very slightly golden and hard.

3. While the meringues are cooling, whip together the double cream and icing sugar until soft peaks form. Refrigerate until you need to use it.

4. Take half of the berries and add the balsamic vinegar, golden caster sugar and vanilla bean paste. Give it a mix and leave for 15 minutes. Then, blitz to form the sauce.

5. Once the meringues have cooled fully, crush them up and add to the double cream mixture, along with the chopped berries and give it all a mix. Swirl in the berry sauce. Dollop into the pots and decorate with extra berries, sauce and meringue pieces.


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