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Eton Mess Trifle Recipe

Prep

45 mins

Bake

3.5 hours

Serves

5 to 10

Difficulty

Medium

About

This Eton Mess Trifle will be your new Summer centerpiece! Made with meringue, strawberries, and sweetened with Lyle's Golden Syrup, this trifle is guaranteed to delight and impress your guest.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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How to make an Eton Mess Trifle

Step 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.

Step 2

Gently fold in the flour and baking powder until fully combined.

Step 3

Pour into a small loaf tin lined with baking paper and bake for 40 minutes or until a toothpick inserted comes out clean.

Step 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.

Step 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.

Step 6

Preheat the oven to 120C.

Step 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).

Step 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.

Step 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.

Step 10

Before serving, whip the double cream until soft peaks are formed. Fold in the creme fraiche and Lyle'sGolden Syrup.

Step 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

Step 12

Lyle's Golden Syrup. Repeat with the remaining ingredients finishing with whipped cream and fresh berries on top. Enjoy!

Ingredients

Serving

1

Cake

Butter

Cold butter, unsalted

100 g
Granulated Sugar

Tate & Lyle Granulated Sugar

50 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

40 g
Eggs

Medium egg

2
Vanilla

Dr Oetker Madagascan Vanilla Extract

1 tsp
Flour

Plain flour

100 g
Baking-powder

Baking powder

1 tsp

Meringue

Eggs

Egg

3
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

160 g

Strawberry Sauce

Strawberries

Strawberries

300 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

50 g
Lemon-juice

Fresh lemon juice

1 tsp

Cream

Cream

Double cream

600 ml

Crème fraîche

200 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

2 tbsp
Strawberries

Strawberries

200 g

Fresh blueberries

400 g

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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