Eton Mess is a delightful British dessert that combines crunchy meringue, silky whipped cream, and juicy fresh berries in every bite. Its effortless preparation, taking just 10 minutes to assemble, makes it perfect for impromptu gatherings or sweet cravings. The contrast of textures—crisp, creamy, and fruity—creates a symphony of flavors that’s both refreshing and indulgent.
While the meringue cookies require a bit of patience (3 hours to bake), the result is worth every minute. Each serving is a vibrant, decadent treat, packed with the natural sweetness of berries and the richness of cream. Light yet satisfying, this dessert is a crowd-pleaser that’s as beautiful to look at as it is to eat.
Ingredients for Eton Mess
- Meringue Cookies: 1 batch (make in advance or use store-bought)
- Berries:
- 2 lbs (907 g) strawberries, hulled and quartered (divided)
- 3 Tablespoons granulated sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon lemon juice
- Whipped Cream:
- 2 cups (475 ml) heavy cream (cold)
- ½ cup (62 g) powdered sugar
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Prepare Meringue Cookies: Make meringue cookies at least 3 hours in advance (or the day before). Set aside.
- Cook the Berries:
- In a medium saucepan, combine 2 cups (about 300g) of quartered strawberries (reserve the rest), sugar, cornstarch, and lemon juice.
- Stir well, then cook over medium/medium-low heat, stirring constantly, until the berries release their juices.
- Continue cooking until the mixture boils and thickens slightly.
- Remove from heat and stir in the remaining strawberries. Let cool completely.
- Make the Whipped Cream:
- In a large bowl, combine cold heavy cream, powdered sugar, and vanilla extract.
- Use an electric mixer to beat until stiff peaks form. Refrigerate if not using immediately.
- Assemble the Eton Mess:
- Crush the meringue cookies into bite-sized pieces using a ziploc bag and rolling pin.
- Fold about ⅔ of the crushed meringue into the whipped cream using a spatula.
- In a chilled trifle glass, layer a spoonful of the whipped cream mixture, a sprinkle of crushed meringue, and a spoonful of the berry mixture.
- Repeat layers until the glass is full. Serve immediately.
Perfect Pairings: Sauce and Topping Ideas
While the classic Eton Mess is delightful on its own, you can elevate it with a drizzle of raspberry coulis or a sprinkle of toasted coconut flakes. For a tangy twist, add a dollop of lemon curd between layers. If you’re feeling adventurous, a splash of champagne or prosecco in the whipped cream adds a festive touch!
Serve It Right: Presentation Tips
For a stunning presentation, use chilled trifle glasses or mason jars to layer the Eton Mess. Top with a few whole strawberries or a sprig of fresh mint for a pop of color. Serve immediately to keep the meringue crisp and the whipped cream fluffy—this dessert is best enjoyed fresh!
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought meringue cookies instead of making them from scratch. You can also prepare the berry mixture and whipped cream a few hours ahead and store them separately in the fridge. Assemble just before serving to save time without compromising on flavor or texture.
Storage Tips: Keep It Fresh
Eton Mess is best enjoyed right away, but if you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Keep in mind the meringue will soften over time. Avoid freezing, as the whipped cream and meringue won’t hold up well.
Recipe Variations: Mix It Up
Swap strawberries for raspberries, blueberries, or a mix of berries for a different flavor profile. For a tropical twist, try mango and passionfruit instead of berries. If you’re a chocolate lover, fold in some chocolate shavings or drizzle with chocolate sauce for a decadent treat!
Eton Mess
Ingredients
Meringue Cookies
- 1 batch meringue cookies click the link for the recipe (or you may substitute store-bought meringue cookies)
Berries
- 2 lbs strawberries hulled and quartered, divided
- 3 Tablespoons granulated sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon lemon juice
Whipped Cream
- 2 cups heavy cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare meringue cookies at least 3 hours in advance of beginning (I like to prepare mine a day in advance). Set aside.
- To prepare berry layer, combine 2 cups (about 300g) of quartered strawberries (please note this is not all of your berries, only 2 cups. Reserve the remaining berries, you’ll need them shortly), sugar, cornstarch, and lemon juice in a medium-sized saucepan.
- Stir until ingredients are well-combined. Turn stovetop heat to medium/medium-low and cook, stirring constantly, until berries release their juices.
- Continue to cook (still stirring constantly) until mixture begins to boil and slightly thickens.
- Remove from heat and stir in your remaining berry slices. Allow mixture to cool completely before using in Eton mess.
- Prepare whipped cream by combining cold heavy cream, powdered sugar, and vanilla extract in a large bowl.
- Use an electric mixer to beat until thick, fluffy, and stiff peaks have been reached. If not using immediately, store in an airtight container in the refrigerator until ready to serve.
- Note: do not assemble Eton mess until you are ready to serve. Place your meringue cookies in a large ziploc bag and use your hands or a rolling pin to crush them into bite-sized or smaller pieces.
- Add approximately ⅔ of the meringue pieces (no need to measure, just an approximation is fine) into the whipped cream and use a spatula to fold together.
- Dollop a spoonful of the whipped cream/meringue mixture into the bottom of a (preferably chilled) trifle glass.
- Sprinkle a spoonful (I use about a Tablespoon) of the remaining crushed meringue over the whipped cream mixture.
- Top with a generous spoonful of the berry mixture. Repeat until trifle glass is full. Serve immediately.