Classic Eton Mess

by

Classic Eton Mess

A refreshing and light British dessert made with crushed meringue cookies, sweetened strawberries, and fluffy whipped cream. It’s the perfect summer treat—quick to prepare, beautifully rustic, and bursting with berry flavor.

 Ingredients

For the Strawberries:

  • 32 oz fresh strawberries (2 pints), hulled and divided
  • ½ tablespoon sugar
  • 2 tablespoons water

For the Cream:

  • ½ cup heavy whipping cream, chilled
  • 1 teaspoon vanilla extract
  • ½ cup non-fat Greek yogurt

For Assembly:

  • 3.5 oz vanilla meringue cookies, crushed (about 14 small cookies)
  • Reserved sliced strawberries (from above)

 Instructions

1. Prepare the Strawberries

  • Slice 4 oz of the strawberries and set aside for garnish.
  • Quarter the remaining strawberries.
  • Take half of the quartered strawberries and mash them in a bowl using a fork or potato masher to create a chunky purée.
  • Place the remaining quartered strawberries in a saucepan with the sugar and water. Simmer over medium-low heat for 7–9 minutes, stirring occasionally, until the mixture is thickened and the strawberries are soft.
  • Let the sauce cool completely, then combine with the mashed strawberry purée.

2. Make the Whipped Cream

  • In a chilled mixing bowl, beat the heavy cream and vanilla extract with a hand mixer until stiff peaks form (about 2–3 minutes).
  • Add the Greek yogurt and beat again until the mixture returns to stiff peaks (about 30 seconds).

3. Fold in the Meringue

  • Gently fold most of the crushed meringue cookies into the whipped cream mixture, reserving a few tablespoons for topping.

4. Assemble the Eton Mess

  • In individual glasses or a large serving bowl, layer:
    • Strawberry mixture
    • Cream and meringue mixture
    • Additional strawberries
  • Repeat layers as desired.
  • Top with the reserved sliced strawberries and sprinkle with the remaining crushed meringues just before serving.

 Tips for Success

  • Keep it crisp: Don’t add the meringue until just before serving to maintain its crunch.
  • Chill everything: Cold cream, bowl, and beaters help create perfect whipped cream.
  • Make it your own: Add raspberries, blueberries, or even rhubarb for a twist.

 Storage

  • Best enjoyed immediately after assembling.
  • Leftovers can be stored in the refrigerator for up to 3 days, though the meringue will soften.

Recipe Summary

Prep Time Cook Time Total Time Servings
20 minutes 10 minutes 30 minutes 8 servings
Calories (per ½ cup) Carbs Protein Fat Fiber
109 kcal 19 g 2.5 g 3 g 2.5 g

 

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