Servings

Cake

  • 100g butter, unsalted 100g butter, unsalted
  • 50g Tate & Lyle granulated sugar 50g Tate & Lyle granulated sugar
  • 40g Lyle's Golden Syrup 40g Lyle's Golden Syrup
  • 2 eggs, medium 2 eggs, medium
  • 1 tsp vanilla extract 1 tsp vanilla extract
  • 100g plain flour 100g plain flour
  • 1 tsp baking powder 1 tsp baking powder

Meringue

  • 3 egg whites 3 egg whites
  • 160g Tate & Lyle caster sugar 160g Tate & Lyle caster sugar

Strawberry Sauce

  • 300g fresh strawberries, sliced 300g fresh strawberries, sliced
  • 50g Lyle's Golden Syrup 50g Lyle's Golden Syrup
  • 1 tsp lemon juice 1 tsp lemon juice

Cream

  • 600ml double cream 600ml double cream
  • 200g reduced fat creme fraiche 200g reduced fat creme fraiche
  • 2 tbsp Lyle's Golden Syrup 2 tbsp Lyle's Golden Syrup
  • 200g fresh strawberries 200g fresh strawberries
  • 400g fresh blueberries 400g fresh blueberries

Instructions

How to make an Eton Mess Trifle

  1. Start by making the cake. Preheat the oven to 180C (160C fan). Using the electric mixer, mix together the butter and sugar until light and fluffy. Add vanilla, eggs, and Lyle's Golden Syrup and mix until smooth.
  2. Gently fold in the flour and baking powder until fully combined.
  3. Pour into a small loaf tin lined with baking paper and bake for 40 minutes or until a toothpick inserted comes out clean.
     
  4. To make the meringue, using the electric mixer, mix the egg whites until foamy. Add the caster sugar one tablespoon at a time, mixing continuously, until sugar is fully incorporated and the meringue looks glossy.
  5. You can test if sugar is fully dissolved by taking a bit of mixture between your fingers; if it feels gritty, it needs more mixing.
  6. Preheat the oven to 120C.
  7. Pipe the meringue into desired shapes on two baking trays lined with baking paper (or place a few dollops of meringue by using the metal spoon).
  8. Reduce the oven temperature to 90C and bake for 1 hour and 30 minutes. Turn off the oven and leave to cool down in the oven for at least 1 hour before transferring to a wire rack.
     
  9. To make the strawberry sauce, put the strawberries, Lyle's Golden Syrup and lemon juice into a saucepan and heat over medium heat for about 15 minutes, stirring often. Remove from heat and blend using the immersion blender until smooth. You can use a regular blender if you don't have the immersion one. Let cool down.
     
  10. Before serving, whip the double cream until soft peaks are formed. Fold in the creme fraiche and Lyle'sGolden Syrup.
  11. When ready to assemble, spoon a layer of whipped cream, top with the cubed cake and crumbledmeringue, drizzle with strawberry sauce, add a layer of fresh berries and finish with a small drizzle of
  12. Lyle's Golden Syrup. Repeat with the remaining ingredients finishing with whipped cream and fresh berries on top. Enjoy!

What do you usually like to put in a trifle?