Eton Mess Sundae

DessertServes 1

A twist on an old classic, this Eton Mess Sundae from the team at Yorvale celebrates their new range of Clotted Cream ice creams made with Rodda’s Cornish Clotted Cream. This simple recipe uses the new Peach Melba flavour paired with raspberries and strawberries and of course plenty of meringue for the ultimate teatime treat! For more information and recipe inspiration visit their website  



For the meringue

4 egg whites

½ tsp fresh lemon juice

220g caster sugar

To serve

100g raspberries

100g strawberries

1 tbsp icing sugar

450ml double cream, whipped

Scoops of Yorvale Ice Cream, we used Peach Melba ice cream but any flavour will work!


  1. Preheat the oven to 120C/100C Fan/Gas ½ and line a baking sheet with baking paper.
  2. Separate the egg whites from the yolks, place the egg whites into the bowl add the lemon juice and whisk until you get soft peaks.
  3. Gradually add the caster sugar. Once all of the sugar has been added, continue to beat for 2 minutes until stiff and glossy.
  4. Spread the meringue mixture over the lined baking sheet in a thin and even layer, bake for 2 hours until crisp.
  5. Allow to cool completely before removing the meringue from the paper and breaking into pieces.
  6. Grab your preferred glassware and add the strawberries, raspberries, scoops of Yorvale ice cream, spoonfuls of whipped double cream and meringue pieces in any way you wish
  7. Sprinkle with icing sugar and enjoy!