in the kitchen with: eunice moyle

You’ve seen a sneak peek of the Hello!Lucky sisters, Eunice and Sabrina Moyle, now comes time to peek into their recipe album for their favorite recipes. We’ve seen meringues here before, like the meringue berry cake that Ditte Isager made, also known as a pavlova in certain parts of the world. Now read Eunice’s favorite recipe, the Eton Mess. Next week, Sabrina’s recipe… –Kristina

CLICK HERE for the full recipe after the jump!


Eton Mess is absolutely delicious and a cinch to make. I’m including a recipe for home-made meringues (I love doing everything from scratch) but store-bought meringues work just as well, and make this a dessert that can be whipped up in no time at all.

4 large egg whites
½ tsp cream of tartar
1 cup super fine sugar (if you don’t have superfine sugar, just put regular granulated sugar in a food processor for about 30 seconds)

The Mess
½ lb fresh strawberries
3 tsp granulated white sugar
3 tsp pomegranate juice
1 cup heavy whipping cream


Preheat oven to 225 degrees and place the racks at the top and bottom of the oven.
Line two cookie sheets with parchment paper. In the bowl of your mixer, with a whisk attachment, beat the egg-whites, vanilla, and cream of tartar on medium speed until soft peaks form. Add the sugar, a spoonful at a time, and beat on high speed until the meringue holds very stiff peaks.

Before you place the meringues on the cookie sheet, put a little dab of meringue on each corner of the underside of the parchment paper – this will keep it from slipping.

Using two spoons, drop 2 inch mounds of meringue onto the cookie sheet in rows.

Bake the meringues for an hour and a half to two hours, rotating the baking sheets from top to bottom and from back to front about halfway through to ensure even baking. The meringues are done when they are pale ivory in color and firm enough to be lifted off the cookie sheet with out sticking. Remove a test meringue and let it cool for 5 minutes. If it’s ready, it should be crisp and dry when you break it in half (if the center is only slightly sticky, it will crisp as it cools). When your meringues are done, turn off the oven and let them cool.

The Mess

Chop strawberries into bite-sized pieces. Combine with three teaspoons of sugar and three teaspoons of pomegranate juice. Set aside. Whip the heavy whipping cream until it’s a softly aerated mass – not beaten until stiff. Break about 10 of the meringues into bite-sized pieces and gently fold the meringues and strawberry mixture into the whipped cream, reserving a little bit for a decorative flourish when serving.

Serve in delicious messy mounds with a bit of the reserved strawberry mixture on top.

Whipping the meringues.

Meringues, ready for the oven.

A finished meringue.

Preparing the strawberries.

Mix strawberries with sugar and pomegranate juice

Mixing everything together.

Voila! Dessert genius!

Why Eunice chose this recipe:

Eton mess is an English dessert that I discovered the first time I went to England to meet my fiancé’s mother. Now it’s my all time favorite dessert. It consists of a mixture of strawberries, crunchy pieces of meringue and cream. It’s traditionally served at Eton College’s annual “Fourth of June” celebration and was supposedly invented when a Labrador accidentally sat on a picnic basket in the back of a car on the way to a picnic – which I can totally believe, as it’s exactly the kind of thing my dogs would do to a picnic basket, if left to their own devices! Well, that and devour everything in it, right down to the last flavor molecule.

  1. looks awesome, but makes me hugry. i will have to try. thanx

  2. shimelle says:

    awww, we had eton mess as the dessert at our wedding. it definitely holds a sweet spot in my heart! super yum and too cute to boot. :)

  3. Carolyn says:

    Beautiful, and I have a pint of strawberries at home just waiting for this recipe. How much vanilla, though? It didn’t say …

  4. Michelle says:

    I am usually always intrigued by your food links – but I am sorry – that tile counter is beyond filthy and takes away from the inspiration of the final product.

  5. Cat says:

    Mmm, sounds delicious! I’ll have to give it a try. And I LOVE the personality and bright, poppy colors of this kitchen!

  6. Jennifer says:

    This looks wonderful and now I am totally inspired to make homemade meringue! (Not filthy, just old. I have similar 1920s tile in my own kitchen. Time for a re-grout?)

  7. stephanie says:

    looks YUMMY! Plus, LOVE the orange mixer!

  8. Yummeroo, I love the mixer too!

  9. Audrey says:

    That image of the meringue-filled mixer in that wonderful kitchen made me dream of having such a fine place to make this recipe. Such gorgeous colours.

  10. inspiration. i have that same mixer and i’ve never done much with it. got the last tangerine one i could find in colorado!

  11. Shelley says:

    Mmm…meringues! I loved making these as a kid. I’ll have to try out the recipe! Thanks for the article!

  12. lee says:

    The perfect summer treat!!

  13. This is my husband’s favorite dessert – beautiful!

  14. Reanna says:

    Yea! I’ve always wanted to know how to make a pavlova. Thank you. This looks scrumptious. PS Cute mustaches!

  15. emily says:

    how much vanilla do you add??

  16. Suzanne F. says:

    Oooh! This looks so amazing! I must make some today since the berries are in! BTW, our Jack Russell terrier would also happily snack his way thru’ a picnic basket. We should have named him ‘Hoover’…

  17. andrearosen says:

    yummy…looks delicious..! I have to try make it…

  18. Janelle says:

    Yum. Had a dessert by this name at The Kitchen in Boulder. And now I know how to make it!

  19. Allison says:

    Just had to let you know that I made this yesterday, and it was a huge hit! I think I’m going to make it for a big summer backyard party I’m having at the end of June. Thanks for the amazing recipe!

  20. Suessinc says:

    @Michelle…..sorry lovely – that is a little uncalled for. Filthy? Worn perhaps, and chipped – adds to the stylist’s dynamic shots and ambiance :) I don’t think comments like that add to the blog in the same way though.

    Your recipe and images are, as always, an inspiration. Thanks!

  21. Eunice says:

    oops! 1/4 teaspoon should do the trick, a little more if you especially like the flavor. And haha, I’m afraid our counters are from the 20’s and have the wear to show for it! Ah well… ;)

  22. Ellen says:

    to Michelle: I think this is a matter of styling… the counter is just old.

    Excellent job, lovely recipe and inspirational.

  23. Angel Funk says:

    I absolutely loved this recipe! I will definitely make it again.

    And oh dear, as a person that also has an old (1960s) countertop I can’t say that the photo of the countertop above looks filthy!

  24. Love this recipe, was about to make the meringues again and had to write a big thank you!

  25. Koral says:

    Gorgeous Tiles, Gorgeous Mixer, and oh yah! Gorgeous Dessert too!!


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