Eton Mess

About the chef:

Benjamin Leblanc-Beaudoin is the Chef of the Iron Kettle Bed and Breakfast located in Comber, Ontario. Recently voted Best Chef of Windsor & Essex County. A former contestant on Food Network’s Chopped Canada, Chef Benjamin is an advocate for Local Food and his B&B is a Certified FeastON culinary destination. To learn more click here.

Few desserts say summer like Eton mess. Crunchy meringue, whipped cream and strawberry sauce is a winning combination, best served al fresco.

Producer: Raymont’s Berries (Strawberries)


  • 4 large egg whites
  • 150 grams of sugar
  • 400 grams of mixed berries (raspberries, strawberries)
  • 1 tsp of vanilla extract
  • 1 tsp of honey
  • 1 sprig of mint
  • 500 ml of 35% cream
  • 1 tablespoon of icing sugar
  • 1 tablespoon of roasted almonds slivers
  • 1 tablespoon of lavender


  • Preheat oven to 250 degrees
  • Whisk the egg whites until you reach stiff peaks (easier with mixer).
  • Once you can turn the bowl over and not have anything fall out, add sugar one tablespoon at a time, and mix for 3-4 minutes between tablespoons. Once fully incorporated, add lavender.
  • Line a cookie tray with parchment paper. Using a piping bag or spoon, transfer mixture into equal sized dollops, and bake in the oven for 1 hour and a half.
  • With your mixer still running, gradually add the caster sugar and salt, then whisk on a high speed for 7 to 8 minutes, or until white and glossy. To test whether it’s done you can pinch some between your fingers – if it feels completely smooth it’s ready; if it’s slightly granular it needs a little more whisking.
  • Half or quarter the berries, and place in a bowl with 1 tablespoon of sugar, vanilla, and honey- mix well (macerate)
  • Whip cream until soft peaks form, then fold in the icing sugar.
  • Mix everything in a bowl and transfer onto plates for service. Drizzle with fresh strawberry jam and garnish with fresh mint.