Enjoy this classic English dessert with this Eton Mess recipe! This delicious and easy-to-make dessert features fresh and juicy strawberries, whipped cream, and meringue pieces, layered together to create a sweet dessert ideal for Spring or Summer.
Table of Contents
Perfect for a summer treat or a special occasion, this Eton Mess is the ultimate way to enjoy the taste of England in a unique and satisfying way.
Ingredients and substitutions for Eton Mess
- Eggs: The eggs whites should be room temperature because they allow for better aeration at room temperature resulting in a fluffier meringue.
- Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve into the meringue and add sweetness without additional flavors.
- Fresh strawberries: Fresh strawberries are best! And the best way to clean them before use is in a bowl filled with filtered water and 1 tablespoon of white vinegar. Rinse and dry them off and they will keep for several days covered and refrigerated; meaning they will be good to prepare up to 4 days after cleaning for ripe fruit (over ripe will likely be best within 2 days).
- Heavy cream: Homemade lightly whipped cream to soft peaks is best, but if you want to make this an even easier and quicker dessert, feel free to replace with store-bought whipped cream.
See recipe card for quantities.
How to make Eton Mess:
Whip it: Whip the egg whites until soft peaks form.
1
Sugar: Slowly add in the sugar and incorporate, repeating until all the sugar has been combined.
Shape: Place a quarter of the meringue onto a baking tray and shape. Continue with the remaining meringue.
Bake: Place in the oven and bake, ensuring the meringues donโt begin to color.
Oven off: Turn the oven off and leave the meringues inside until the oven has cooled completely.
Whip cream: Until soft peaks form.
Mash: Half the strawberries with sugar. Set aside.
2
Assemble: Crumble the meringues into your serving glasses and layer with spoonfuls of whipped cream, strawberry sauce and strawberry pieces.
Serve: Immediately!
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Eton Mess
Ingredients
Meringues
- 76 grams / 2 large egg whites room temperature
- 100 grams / ยฝ cup superfine/caster sugar
Eton Mess
- 450 grams / 15.8 ounces strawberries hulled and roughly chopped
- 35 grams / 2 ยฝ tablespoons superfine/caster sugar
- 398 grams / 1 โ cups heavy cream or 3 โ cups soft peaks whipped cream
Instructions
Meringues
- Preheat your oven to 100C/212F and line a baking tray with greaseproof paper that has outlines marked underneath for the meringues. Set aside.
- For the homemade meringues, place the egg whites into a clean and dry bowl and beat on low-medium until soft peaks form, approximately 5 minutes.
- Continue beating, adding in 1 tablespoon of the sugar at a time and incorporating until dissolved, approximately 30 seconds before adding more sugar.
- Beat until stiff, glossy and all the sugar has been incorporated, approximately 8 minutes.
- Spoon the meringue evenly onto a baking tray and smooth out.
- Place into your oven and bake for 1 hour 30 minutes.
- Turn the oven off and allow to cool completely, minimum 2 hours before removing.
Strawberries
- Meanwhile, place half the strawberries into a bowl and scatter over 20 grams / 1 ยฝ tablespoons sugar over and mash or blend until smooth.
- Toss the remaining sugar into a large bowl and pour in the heavy cream, whipping until soft peaks form (the cream should just hold its shape).
Assembly
- Break up the meringues and add portions into serving glasses.
- Spoon over a heavy dollop of whipped cream, topping with a teaspoonful of strawberry puree and fresh berries.
- Repeat layering, creating a ripple appearance in your serving glasses.
- Serve up and dig in!
Video
Notes
- Eggs: The eggs whites should be room temperature because they allow for better aeration at room temperature resulting in a fluffier meringue.
- Fresh strawberries: Fresh strawberries are best! And the best way to clean them before use is in a bowl filled with filtered water and 1 tablespoon of white vinegar. Rinse and dry them off and they will keep for several days covered and refrigerated; meaning they will be good to prepare up to 4 days after cleaning for ripe fruit (over ripe will likely be best within 2 days).
- Heavy cream: Homemade lightly whipped cream to soft peaks is best, but if you want to make this an even easier and quicker dessert, feel free to replace with store-bought whipped cream.
Nutrition
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