Eton Mess Parfait
Why this recipe works
- Creamy-crisp contrast: Soft whipped cream and juicy strawberries work against the brittle crunch of crushed meringue.
- Brightened fruit: A little lemon lifts the strawberries and keeps the dessert from tasting overly sweet.
- Fast no-cook method: The dessert comes together through macerating, whisking and layering, with no cooking required.
Get the most out of this recipe
Timing notes
- Serve straight away: Layer the parfaits just before serving so the meringue keeps its crisp texture against the cream and strawberry juices.
- No cooking needed: Most of the time is spent preparing the fruit, whipping the cream and assembling the glasses.
Make-ahead tips
- Keep components separate: The strawberries and whipped cream can be covered and chilled separately for up to 1 day; add the meringue only when assembling.
- Layer at the last moment: Have the glasses, fruit, cream and crushed meringue ready, then build the parfaits shortly before serving.
Texture tips
- Whip to soft peaks: Stop whisking when the cream holds its shape but still looks billowy; overwhipped cream can feel heavy in the layers.
- Vary the meringue pieces: A mix of small shards and larger chunks gives both sweet crumble and noticeable crunch.
Ingredient notes
- Choose ripe but firm strawberries: They should be fragrant and sweet, but still hold their shape once mixed with sugar and lemon.
- Adjust the lemon to the fruit: Sweeter strawberries may need a little extra lemon, while sharper fruit may need only a small squeeze.
- Check the meringue: If serving pregnant people, young children, older adults or anyone immunocompromised, use meringue made with pasteurised egg.
Equipment you'll need
Ingredients
Instructions
- Hull the strawberries and cut most into bite-sized pieces, leaving a few to slice for the top. Put the strawberries in a bowl with the caster sugar, then finely zest the lemon over the top and squeeze in a little juice. Stir and leave for 5 minutes until the fruit looks glossy and juicy.
- In a separate bowl, whisk the double cream to soft peaks so it holds its shape but still looks billowy. Taste the strawberries and add a touch more lemon juice if you want it brighter. Lightly crush the meringue into a mix of small and larger pieces.
- Spoon a layer of strawberries and their juices into each glass, then add a layer of whipped cream and a scatter of crushed meringue. Repeat the layers, finishing with a little cream, sliced strawberries and a final sprinkle of meringue. Serve straight away so the meringue stays crisp.
Recipe notes
Tips
- Keep the cream very cold before whisking for the quickest, most stable soft peaks.
- For the best crunch, crush and add the meringue at the last moment, and serve immediately after assembling.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use meringue made with pasteurised egg.
Substitutions
- Replace caster sugar with granulated sugar; allow an extra minute or two for it to dissolve in the strawberries.
- Replace strawberry with raspberry for a sharper, more tangy parfait.
Storage
- Refrigerate up to 1 days
- Best assembled just before serving. If needed, keep the macerated strawberries and whipped cream covered in the fridge separately for up to 1 day, then layer with the meringue at the last moment.
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Recipe overview
- Servings: 4 glasses
- Total time: 15min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Eggs Milk
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