Eton Mess
Why this recipe works
- Creamy and crisp: Soft whipped cream and juicy strawberries are balanced by meringue pieces that add light crunch.
- Fast to assemble: With no cooking required, the dessert comes together quickly once the berries are macerated and the cream is whipped.
- Sweet but fresh: Ripe strawberries and a short maceration bring natural fruitiness, while cream softens the sweetness of the meringue.
Get the most out of this recipe
Timing notes
- Serve straight away: Eton Mess is at its best immediately after folding, while the meringue still has some crispness.
- Best the same day: It can be chilled briefly, but the meringue will soften as it sits in the cream and strawberry juices.
Texture tips
- Keep the cream soft: Whisk only to soft peaks so the cream stays billowy and folds easily around the fruit and meringue.
- Add meringue last: Fold in the crushed meringue just before serving to preserve a mix of crisp edges and softer pieces.
Ingredient notes
- Choose ripe, firm strawberries: The berries should be sweet and fragrant but still hold their shape once tossed with sugar.
- Use well-chilled double cream: Cold cream whips more reliably and gives the dessert its light, thick texture.
- Check the meringue if needed: For anyone more vulnerable to food safety risks, choose meringue made with pasteurised egg whites.
Equipment you'll need
Ingredients
Instructions
- Hull the strawberries, then tear or slice them into bite-sized pieces and put them in a mixing bowl. Sprinkle over the caster sugar and toss well. Leave for 5 minutes until the berries look glossy and a little juice collects in the bowl.
- In a second bowl, whisk the double cream with the vanilla extract to soft peaks. Stop when it holds gentle ridges and still looks billowy, not stiff. Keep it cold while you finish the fruit.
- Crush the meringue into a mix of small and larger pieces. Fold most of the strawberries and their juices through the whipped cream, then fold in most of the crushed meringue. Spoon into serving dishes and swirl over the remaining strawberries and a little juice for a marbled finish, then scatter over the last of the meringue and serve straight away.
Recipe notes
Tips
- For the best texture, fold the meringue in at the last moment so it stays partly crisp.
- Whisk the cream to soft peaks only; over-whisking makes it grainy and harder to fold.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use meringue made with pasteurised egg whites.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Caster sugar with light brown sugar for a gentle caramel note.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If you must store it, cover and refrigerate for up to 1 day; the meringue will soften. Serve cold straight from the fridge.
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Recipe overview
- Servings: 4 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Eggs Milk
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