Retail Recipes / Summer

Easy Eton Mess Cake with Vanilla Ricotta Cream & Aussie Berries

Serves 8

Prep Time 15 minutes

Cook Time 5 minutes

Ingredients

1 store-bought sponge cake rounds

300g ricotta cheese

300ml thickened cream

1 tbsp honey

1 tsp vanilla extract or vanilla bean paste

1 punnet each of:

Strawberries, halved

  • Blueberries

  • Raspberries

  • Blackberries

4–5 small store-bought meringue shells, crushed

Icing sugar, to dust

Fresh mint, to garnish (optional)

Method

  1. Make the vanilla ricotta cream: In a large mixing bowl, combine ricotta, cream, honey, and vanilla. Whip until thick, smooth, and airy soft peaks are perfect.

  2. Assemble the base: Place one sponge round on a serving plate. Spread half the whipped ricotta cream on top. Add a generous handful of berries and a scattering of crushed meringue.

  3. Stack it up: Top with the second sponge round. Spread remaining ricotta cream over the top and let it cascade slightly down the sides for that relaxed, festive look.

  4. Finish with flair: Pile the remaining berries on top, then crumble the rest of the meringue over everything. Dust with icing sugar if you like, and a few mint leaves for a pop of green.

Best
Enjoyed

  • Let your berries shine, keep them fresh and seasonal.

  • Chill for 30 mins before serving if you want it slightly firmer.

  • Don’t worry about perfection. Like all Eton Mess, it’s meant to be a bit wild.

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