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Sweetened whipped cream combined with fresh strawberries and crispy meringue cookies makes a perfectly lovely and British dessert! It is delicious and so beautiful in it’s simplicity.
Why you are going to love this recipe!
I like to call this dessert a beautiful mess! One of my favorite desserts is Strawberry Pavlova and Eton Mess has all the same elements, just in a different shape and form. It’s also the perfect solution if you are making a pavlova and it crumbles or falls apart! This dessert is light, sweet and so easy to make! The perfect ending to any meal.
Why do they call it Eton Mess?
It is a traditional English dessert that is made of strawberries, meringue and whipped cream. History says Eton Mess was first mentioned in print in 1893 and it is believed to have originated at Eton College in England. It is served at it’s annual cricket match against Harrow School.
Ingredients Needed
- Meringue Cookies. I purchased mine at Trader Joes but you can also make your own meringue cookies using this recipe.
- Heavy Whipping Cream
- Strawberries. You can also use any other berry you might prefer such as blackberries, raspberries or blueberries. You can also use a combination of berries.
- Sugar
How to Make Eton Mess
- Slice strawberries. Set aside 1/2 cup of berries to garnish with later.
- Place 1 1/2 cups into a large bowl.
- Add 2 Tablespoons of sugar to berries and stir. allow to sit for 10-15 minutes. Juices will begin to form.
- Whip cream along with 2 Tbsp of sugar in the bowl of a stand mixer with a whisk attachment until stiff peaks form. (See this post for more information) You can also use an electric mixer.
- Break 9 of meringue cookies into pieces in a plastic bag.
- Gently fold strawberry mixture and broken meringue cookies into whipped cream. Do not over stir and totally incorporate the strawberry mixture. You want there to just be streaks of strawberry through the whipped cream and you don’t want to deflate the whipped cream. Be gentle!
- Place mixture into individual serving bowls and garnish with reserved crushed meringue cookies an a few strawberry slices.
Leigh Anne’s Tips
- If you prefer a softer, more marshmallow like texture to your meringues allow the whipped cream/strawberry/meringue mixture to sit in the refrigerator for a few hours before serving. I like to serve Eton Mess right away because I like the crunch of the meringue cookie.
- Make Ahead Tips. If you need to make this ahead of time I suggest putting together the components of the dessert but not assembling it until a few hours or right before you will serve it. The strawberries can be sliced and macerated the day before, just store in an airtight container. The whipped cream can be whipped a few hours ahead of time and kept in the fridge. The meringue cookies can be made a week or two ahead of time and kept in an airtight container at room temperature.
Frequently Asked Questions
What is the difference between Eton Mess and Pavlova?
Pavlova is a meringue that is topped with whipped cream and fresh fruit. An Eton mess is basically a messed up pavlova! It is all the same ingredients except they are folded up or mixed together.
How long can you keep Eton Mess in the fridge?
It is best eaten right after it is made or within 8-10 hours. It will keep in an airtight container in the fridge for 2-3 days but the meringues will begin to soften and lose their crunch but it will still taste delicious.
Can I use frozen berries instead?
You can use frozen berries instead of fresh. Follow the same directions adding the sugar to macerate the berries with.
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Eton Mess
Ingredients
- 12 meringue cookies store bought or homemade
- 2 cups strawberries sliced and divided
- 3 Tbsp sugar divded
- 2 cups heavy whipping cream
Instructions
- Slice strawberries, place in a bowl. Reserve 1/2 cup of strawberries. Add 2 Tbsp sugar to the 1 1/2 cups of strawberries. Stir to combine. Set aside for 10 minutes.
- In the bowl of a stand mixer with the whisk attachment, whip the whipped cream to soft peaks. Add in 1 Tbsp of sugar while whipping.
- Crush 9 of the meringue cookies in a bowl or a zippered plastic bag. Reserve 3 for garnish
- Gently fold strawberry mixture and crushed meringue cookies into whipped cream. Just until there are streaks of strawberry through whipped cream.
- Place into serving dishes and top with remaining strawberries and meringue cookies (half a cookie per bowl)
Tips & Notes:
- It is best eaten right after it is made or within 8-10 hours. It will keep in an airtight container in the fridge for 2-3 days but the meringues will begin to soften and lose their crunch but it will still taste delicious.
- If you prefer a softer, more marshmallow like texture to your meringues allow the whipped cream/strawberry/meringue mixture to sit in the refrigerator for a few hours before serving. I like to serve it right away because I like the crunch of the meringue cookie.
- Make Ahead Tips. If you need to make this ahead of time I suggest putting together the components of the dessert but not assembling it until a few hours or right before you will serve it. The strawberries can be sliced and macerated the day before, just store in an airtight container. The whipped cream can be whipped a few hours ahead of time and kept in the fridge. The meringue cookies can be made a week or two ahead of time and kept in an airtight container at room temperature.
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