Grilled Summer Fruit Eton Mess

Light and airy meringues pair beautifully with chargrilled fruit in this eye-catching dessert
Grilled Summer Fruit Eton Mess
ITP Images
Grilled Summer Fruit Eton Mess
September 26, 2019
Level Easy
Preparation Time 5 minutes
Cooking Time 10 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


4 large eggs, whites separated (approximately 125ml of egg whites)
165g spinneysFOOD Extra Fine Caster Sugar
80g dark muscovado sugar

For the grilled fruit

2 mangoes, cheeks sliced
200g spinneysFOOD Strawberries, halved
2 nectarines, stoned and halved
1 bunch of spinneysFOOD Seedless Red Grapes

To serve

500ml whipping cream


  • 1

    Preheat the oven to 130°C, gas mark 1.

  • 2

    To prepare the meringues, line two trays with baking paper or silicone baking mats.

  • 3

    Place the caster sugar in a microwave-safe bowl and microwave on high for 2 minutes or until hot to the touch.

  • 4

    Place the egg whites in the bowl of a stand mixer and whisk until soft peaks are formed.

  • 5

    Spoon the hot sugar into the egg whites as you whisk, beating for 7-8 minutes, until the mix is completely cold. The meringue should be very thick, glossy and form stiff peaks when the beater is lifted.

  • 6

    Lower the speed and add the muscovado sugar gradually. Beat until the sugar has dissolved completely.

  • 7

    Drop large spoonfuls of the meringue onto the prepared baking trays.

  • 8

    Bake for 2-2.5 hours, until the meringues are crisp but retain a marshmallow consistency on the inside.

  • 9

    To grill the fruit, prepare medium-hot coals. Place the fruit on the griddle and leave to form char lines. Allow to cool.

  • 10

    Whip the cream to soft peaks.

  • 11

    Serve the meringues with the fruit and top with the whipped cream.


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