This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Julia Busuttil Nishimura's Eton Mess

Food

Julia Busuttil Nishimura might be literally 8 months pregnant… but that hasn’t stopped her from coming up with another fabulous recipe for us, just before the year is out!

Hazelnutty and creamy with sweet juicy peaches, this Eton Mess recipe is the perfect solution if you’re on Christmas dessert for the whole family (…or by yourself!) and will surely have people coming back for seconds… and thirds!

17th December, 2019

Julia Busuttil Nishimura at home with her Eton Mess. Photo – Eve Wilson for The Design Files.

Fresh, juicy peaches. Photo – Eve Wilson for The Design Files.

The peach purée ready to be stirred through. Photo – Eve Wilson for The Design Files.

Crushing up the meringue. Photo – Eve Wilson for The Design Files.

Folding peach purée through whipped cream. Photo – Eve Wilson for The Design Files.

Fresh raspberries to finish this thoroughly delicious Eton Mess. Photo – Eve Wilson for The Design Files.

Photo – Eve Wilson for The Design Files.

Julia Busuttil Nishimura
Tuesday 17th December 2019

‘Feel free to experiment with different stone fruit – nectarines and apricots would be lovely.’ – Julia Busuttil Nishimura.

Summer has arrived and it’s time to eat all the berries and stone fruit! One of my favourite ways to use summer fruits is in this simple and utterly pretty dessert. With Christmas around the corner too, this Eton Mess is absolutely perfect.

Said to have originated Eton College in England in the late 1800s, an Eton Mess, in its simplest form, consists of strawberries, whipped cream and meringues. I do love it with strawberries, but here I’ve swapped them out for peaches and raspberries, one of my most loved fruit combinations. Feel free to experiment with different stone fruit – nectarines and apricots would be lovely. Some crème fraîche, or even a little plain yoghurt folded into the whipped cream is a nice twist on the original too.

Besides it being super delicious, it can also be prepared well in advance which is especially handy if you are having friends around and don’t want to spend all your time in the kitchen. Just whip the cream and fold through the peach just before serving. If you don’t want to make the meringues for yourself, store-bought ones are a great short cut. With that being said, homemade meringues are decidedly chewier and just that much nicer. They’re not at all difficult to make, it will just require a little forethought as it will need time to cool completely before using. I’ve served this Eton Mess in individual bowls, but in a large serving bowl would be lovely too.

Christmas dessert sorted! Photo – Eve Wilson for The Design Files.

Beautiful Julia at home! Photo – Eve Wilson for The Design Files.

JULIA’S PEACH + RASPBERRY ETON MESS (serves 6)

Hazlenut meringues
2 egg whites
Sea salt
120g caster sugar
50g roasted hazelnuts, roughly chopped, plus extra to serve

Stewed peaches
5 yellow peaches
2 cardamom pods, bruised
2 tbsp caster sugar
Juice of half a lemon

400ml pure cream, whipped to soft peaks
250g raspberries, to serve

Method

Preheat oven to 140 degrees celsius. Line a baking tray with baking paper and set aside.

Whisk the egg whites with a pinch of salt in an electric mixer until soft peaks form. Gradually add the sugar, 1 tbsp at a time, until mixture is stiff and glossy and all sugar has dissolved. Gently fold through in the hazelnuts. Pile the meringue on to the baking sheet and spread into a rectangle, around 1cm thick. Bake in the preheated oven for 30 minutes or until the meringue is crisp to touch but still soft on the inside. Turn off the oven, leave the door ajar, and allow to cool completely in the oven. Break the meringue into large pieces and set aside.

For the peaches, make a small cross at the base of each peach with a sharp knife and place in a heatproof bowl. Cover with boiling water and leave to sit for 3 minutes. Remove from the water and when cool enough to touch, peel the skin and discard. Roughly chop the peach flesh into large pieces, discarding the stones, and place in a small saucepan along with the cardamom pods, sugar and lemon juice. Cook on a low-medium heat for 8-10 minutes or until soft. Cool completely and discard the cardamom pods.

Puree half of the peach mixture in a small food processor or with a stick blender until smooth and fold through the whipped cream.

To assemble, dollop some of the peach cream into individual serving bowls, followed by some meringue, a spoonful of the stewed peaches and a few raspberries. Top with more peach cream, peaches and raspberries and finish off with a scattering of roasted hazelnuts.

What else I’m cooking with…

New season garlic, all the berries and cherries (not so much cooking with but definitely eating) and beautiful peppers – stewed, grilled, roasted!

What I’m eating…

All the snacks at Carlton Wine Room. Particularly the house-made focaccia with stracciatella! So good!

You can follow Julia’s food adventures on Instagram and find more fab recipes via her website

View Comments

Similar Stories

Food

Julia Busuttil Nishimura's Seasonal Flavours: Citrus

One of our FAVE foodies, Julia Busuttil-Nishimura joins TDF this month as a columnist! First up, she shares a flavour-packed roasted caulifl...
Julia Busuttil Nishimura

Food

Julia Busuttil Nishimura's Seasonal Flavours: Spring Greens with Ricotta

Our favourite foodie is back with another must-cook dish! Today, the self-taught cook shares her recipe for a simple crowd-pleasing starter....
Julia Busuttil Nishimura

Food

Julia Busuttil Nishimura's Seasonal Flavours: Strawberries

Strawberries are back in season, and Julia shows us how to make the most of them, baked in a strawberry galette!
Julia Busuttil Nishimura

This Week

Interiors

Creating The Best Kids Bedroom Ever!

...got some time on your hands? Lauren Li shows us how to create a kids bedroom that is sure to keep the kids AND the grown-ups happy!
Lauren Li

News

Cream Town Is Making It Easy (And Affordable!) To Support Local Artists From Home

Two Victorian artists launch an online affordable art dealership for artists who have lost their income to the coronavirus pandemic.

Times Like These

Times Like These... With New York Times Food Columnist And Author Alison Roman

The New York-based bestselling author and beloved cook talks about feeling all the feelings of COVID-19, finding the motivation to work, and...

News

'Design Lives Here' Takes You Inside Other People's Houses, From The Comfort Of Your Own

Sick of the inside of your own house by now? Take look at someone else’s in this new book by the former editor of Artichoke magazine...

TDF Collect

'I Been Born There' By Maggie Green At TDF Collect – A Virtual Walkthrough!

In lieu of being able to open this spectacular exhibition, we made a video with SIRAP to bring Maggie Green's debut solo show to you!

News

Go To Caroline Walls’ Gallery Opening Via IGTV!

Let’s be real, what else are you doing? The Melbourne-based visual artist is taking to the virtual realm to open her solo show, Resemb...
Sasha Gattermayr

Interiors

Introducing The 2020 Dulux Colour Awards Finalists!

From a candy pink bathroom to an all-green-everything living room, take a closer look at our favourite residential projects shortlisted for

The Good Room

A Magazine Maven's Sentimental Good Room In The Southern Highlands

Former head of Vogue Living and Monocle magazines, Robyn Holt shares her 'Good Room' at home in regional NSW, layered with pieces collected
Lisa Marie Corso

Homes

A Designer’s ‘Curated Maximalist’ Apartment in Sydney

Interior designer and stylist Jono Fleming shares his treasure-box apartment in Sydney's Waterloo.

Architecture

A Serene Japanese-Inspired Home In Melbourne

Japanese design principles underpin Highbury Grove by Ritz&Ghougassian, designed for the studio's co-director.

TDF Design Awards

Announcing... The Design Files + Laminex Design Awards 2020!

It's time to enter The Design Files + Laminex Design Awards! Our broad-reaching and inclusive awards program that shines a spotlight on Aust...
Lucy Feagins
  4 hours ago

Architecture

A Victorian Terrace Transformed, With Minimal Intervention

Let there be light! Austin Maynard Architects illuminates a dark Carlton terrace with a new renovation, including internal gardens!
Amelia Barnes

Food

Week 2 Of Pantry-Friendly Meal Ideas From Julia Busuttil Nishimura

The queen of home cooking returns to warm our hearts with another seven day's worth of meal ideas, and a shopping list for everything you'll...
Julia Busuttil Nishimura

Studio Visit

Kayleigh Heydon's Paintings Will Light Up Your Life

The Melbourne-based multidisciplinary artist takes us through her Northcote studio.
Sasha Gattermayr

Gardens

How To Start A Productive Garden TODAY!

We turn to three seasoned experts for tips on how to get started, what to plant in small spaces and how long it will take to start seeing re...

Similar Stories

Food

Julia Busuttil Nishimura's Seasonal Flavours: Citrus

Our new monthly food columnist shares a flavour-packed roasted cauliflower and citrus salad.
Julia Busuttil Nishimura

Food

Julia Busuttil Nishimura's Seasonal Flavours: Spring Greens with Ricotta

Our favourite foodie is back with another super simple crowd-pleasing starter.
Julia Busuttil Nishimura

Food

Julia Busuttil Nishimura's Seasonal Flavours: Strawberries

Strawberries are back in season, and Julia shows us how to make the most of them, baked in a strawberry galette!
Julia Busuttil Nishimura