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

51:47

Podcast

Country Road’s Managing Director On The Stickiness Of Sustainable Fashion, On TDF Talks

In this podcast conversation, Elle Roseby talks leading one of the country’s most iconic brands through a new age in the fashion industry....

Architecture

A New Zealand Villa Built For Hosting

Architecture firm Maud creates a home for a family of hospitality professionals, built around a generous kitchen, outdoor room + pétanque g...

Interiors

A Glam ’60s-Inspired Makeover For A Drab Suburban Home

Kaiko Design transform a forgettable suburban space into a ritzy family residence, with big personality!

On The Market

A Light + Bright Beachside Home Hits The Market

This property in Sunrise Beach, Noosa is a full time home that feels like a holiday home - and it’s ready for new inhabitants!

Interiors

A Joyful Home, Full Of Whimsy + Glamour

Scalloped edges and vibrant colours have elevated this Sydney terrace by Arent&Pyke.

Interiors

11 Mirrors That Are Having A Moment!

Lauren Li's edit of her favourite mirrors out there right now, to take your space to the next level!
Lauren Li

Interiors

A Before-And-After Interior Renovation That’ll Knock Your Socks Off!

AMA Studio Interiors transforms a rustic, wood-panelled cottage on the NSW Central Coast into dreamy family retreat.

News

Delicious New Bed Linen From A Local Fave

Melbourne-based bed linen stars, The Sheet Society, launches a moody new winter range ripe for mixing + matching.
Sponsored

Gardens

A WOW-Factor 'Secret Garden' In Blairgowrie

Ian Barker Gardens creates a private outdoor sanctuary on the Mornington Peninsula.

Architecture

A Modernist-Inspired Seaside Home

This adaptable, Victorian seaside home designed by Nest Architects and Placement blurs the line between modernism and contemporary design. ...

Architecture

A 90m² Inner-Suburban Block Turned Multipurpose Family Home!

MRTN Architects have designed family home, office, and granny flat on a mere 90m² Brunswick East block!

Homes

A Remarkable Family Home Transformation

Maddie and Mike Witter transformed a mould-ridden, dilapidated house into a bright and breezy family home for six!

News

An Online Super Store + Subscription Service For All-Natural Goodies

GoodnessMe carries over 3,000 products from snacks to ready-made meals – with samples delivered to your door every month!
Sponsored
02:27

Travel

A Perfect Day in Daylesford & The Macedon Ranges, With Paul Bangay

Lucy joins legendary landscape designer Paul Bangay for a dreamy day trip in Daylesford and the Macedon Ranges, capturing the best that the

TDF Design Awards

The Most Fabulous New Furniture Designs In The TDF + Laminex Design Awards 2021

There is no shortage of innovation and inspiration from the Furniture Design finalists In The TDF + Laminex Design Awards this year!

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

The Design Files acknowledge the traditional custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers and creative business owners are encouraged to submit their projects for coverage on The Design Files – we would love to hear from you.

Please email us here.