Eton Mess
This Eton Mess recipe is a refreshing no-bake dessert that comes together quickly and easily in a few simple steps. Made with whipped cream, strawberries, and meringue, each bite is both creamy and crisp.
Servings 6 servings
Calories 414kcal
Equipment
- Mixing Bowls
- Electric or stand mixer
- Small glasses or dessert bowls
Ingredients
- 1½ pounds fresh strawberries hulled (675g)
- ⅓ cup plus 2 tablespoons superfine sugar (caster sugar) (90g)
- 2 cups heavy whipping cream (480ml)
- 16 meringue cookies
Instructions
- Place a third of the strawberries in a medium bowl and mash with a fork or puree in a blender. Cut the remaining strawberries into quarters and add them to the bowl. Add ⅓ cup sugar, and stir until well combined. Let sit for 10 minutes, stirring occasionally.
- In a large mixing bowl, combine the cream and the remaining 2 tablespoons of sugar. Beat on medium speed until soft peaks form.
- Place 8 meringues in a sealable plastic bag and coarsely crush with a rolling pin or the bottom of a heavy glass. Fold into the whipped cream. Break the remaining meringue cookies into various-sized pieces.
- In small clear cups or dessert bowls, layer the cream, strawberries, and broken cookies, creating as many layers as you want. Serve immediately or chill for up to 3 hours before serving.
Video
Notes
- If you buy store-bought meringue cookies, try chocolate meringue, swirled meringue, or lemon meringue to change up the flavor.
- This recipe works great with all kinds of seasonal berries and fruits. Some of my favorites to swap in are raspberries, blackberries, peaches, cherries, and plums.
- If you do not have fresh berries, you can use frozen berries.
- Put your mixing bowl in the freezer before whipping the heavy cream. The colder bowl helps whip the cream faster and increases its thickness.
- Making this for a crowd? Place each part of the Eton mess out, buffet-style, and let your guests assemble their own bowl.
- A drop of real vanilla extract adds a nice touch of vanilla flavor to the whipped cream.
- While you can whip the cream by hand, I highly recommend using an electric mixer as it’ll require a lot of elbow grease!
- When you fold the meringue into the whipped cream, do so gently as not to deflate the whipped cream.
- Allow the whipped cream and crushed meringue mixture to sit in the fridge for up to 3 hours if you’d like the meringue to soften into a marshmallow-like texture. Allow the mixture to sit for a shorter time if you prefer the meringue more crisp.
Nutrition
Calories: 414kcal | Carbohydrates: 36g | Protein: 5g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 109mg | Sodium: 45mg | Potassium: 252mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1180IU | Vitamin C: 67mg | Calcium: 70mg | Iron: 1mg