Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

Any restaurant kitchen always has a surfeit of egg whites. Over the years Frith Street has tried to combat this waste by serving two puddings: pavlova and this nursery treat of crushed meringues, whipped cream and raspberries. Latterly I have rather come down against pavlova and opted for Eton mess instead. This is not a result of some mid-life crisis in my cooking, driving me towards my native cuisine, but because it is simple and I personally love it.