Eton Mess is Teo Paul’s go-to dessert during peach and berry season. The chef-owner of Ossington’s Union, the Annex’s Brasserie Côte, Grey County’s Hearts Tavern and Hamilton’s Le Tambour Tavern is also the author of the upcoming cookbook, “Done Right,” which includes this delicacy.
“The meringue part is the only challenge, but even if they don’t come out as well as you like, they still work,” said Paul. “Once you have the meringue technique down and in your back pocket, it is just about macerating the peaches and berries and whipping some cream, and layering it all together. It’s always a hit.”
Teo Paul’s Eton mess
Ingredients:
Macerated peaches and raspberries
6 peaches, peeled and wedged off stone
1 tsp pure vanilla extract
Instructions:
- Score peaches at the top and blanch in boiling water for 30 seconds.
- Transfer to a colander. Run cold water over as you rub and peel off the skin with your hands.
- With a paring knife, wedge off slices.
- Mix with two teaspoons of white sugar, let sit for 1 to 2 hours to macerate.
- Then, mix one pint of raspberries with one teaspoon of white sugar. Let sit for 1 to 2 hours to macerate.
- Preheat the oven to 200°F. Line a baking sheet with parchment paper.
- Make the meringue: In a large bowl, using an electric mixer, beat the egg whites and vinegar until thick and peaky. Slowly start incorporating the sugar, mixing until stiff peaks form. Scoop the meringue onto the prepared baking sheet in 3-inch peaky round mounds. Bake for 2 to 2½ hours or until a golden hue develops. Turn the oven off and leave the meringues in there.
- Whip the cream: In a large bowl, using the electric mixer with clean beaters, start whipping the cream. Just before it reaches soft peaks, add the sugar, vanilla, maple syrup and a pinch of salt, then continue whipping for 30 to 45 seconds to combine.
- Assemble the Eton mess: Break up the meringues and divide half of the broken pieces among four to six shallow bowls. Spoon over peaches, raspberries and a heaping spoonful of whipped cream. Add more broken meringue and another spoonful of whipped cream. Finish with more peaches and raspberries.
Hacks:
1. Use a large bowl when beating eggs and creams so you can lean into it without it spilling over the sides.
2. An alternative way to make meringue: Set up a Bain Marie (a pot of simmering water), whisk constantly so it doesn’t scramble the whites and sugars. After a few minutes, it will get silky, peaky and thick. The best I have ever made.
Recipe adapted from Done Right by Teo Paul. Copyright © 2026 Teo Paul. Photographs by Daniel Neuhaus. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
