Eton Mess

This delicious Eton Mess features fresh and juicy strawberries, whipped cream, and homemade or storebought meringue, layered together to create a classic dessert ideal for Spring or Summer.

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:

Step 1: Whip it: Whip the egg whites until soft peaks form, adding the sugar a little at a time until stiff and glossy.

Step 2: Shape: Place a quarter of the meringue onto a baking tray and shape. Continue with the remaining meringue.

Step 3: Bake: Place in the oven and bake, ensuring the meringues don’t begin to color. Then cool completely in oven.

Step 4: Whip cream: Until soft peaks form.

Step 5: Mash: Half the strawberries with sugar. Set aside.

Step 6: Assemble: Crumble the meringues into your serving glasses and layer with spoonfuls of whipped cream, strawberry sauce and strawberry pieces.

Step 7: Serve: Immediately!

More strawberry desserts you'll love

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Strawberry Rhubarb Pie

Danish Strawberry Tart

Eton Mess

Sylvie Taylor

This Eton Mess uses homemade or storebought meringues layered with soft whipped cream and strawberries two ways for a perfect summer dessert.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine British

Servings 4 -5

Calories 332 kcal

Ingredients

  

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Meringues

• 76 grams / 2 large egg whites room temperature
• 100 grams / ½ cup superfine/caster sugar

Eton Mess

• 450 grams / 15.8 ounces strawberries hulled and roughly chopped
• 35 grams / 2 ½ tablespoons superfine/caster sugar
• 398 grams / 1 ⅔ cups heavy cream or 3 ⅓ 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 ½ 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.

Adapted from bbc.co.uk

Nutrition

Calories: 332kcal

Keyword berry baking, gluten free, meringue, meringue dessert

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