Description
Eton Mess is a classic British dessert featuring a delightful combination of crunchy meringue, sweetened berry sauce, and fluffy whipped cream. This recipe includes a homemade berry compote for extra flavor, but traditional versions use macerated berries. Perfect for serving in individual trifle glasses, this dessert is light, refreshing, and easy to assemble just before serving.
Ingredients
Scale
Meringue Cookies
- 1 batch meringue cookies (homemade or 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
- ½ cup (62 g) powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare Meringue Cookies: Prepare meringue cookies at least 3 hours in advance or preferably a day ahead. Set aside until ready to use.
- Make Berry Sauce: Combine 2 cups (about 300 g) of quartered strawberries, sugar, cornstarch, and lemon juice in a medium saucepan. Stir to combine, then cook over medium/medium-low heat, stirring constantly until the berries release their juices. Continue stirring until the mixture boils and thickens slightly. Remove from heat and stir in the remaining quartered strawberries. Let cool completely before using.
- Prepare Whipped Cream: In a large bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to beat until thick, fluffy, and stiff peaks form. Store in an airtight container in the refrigerator if not using immediately.
- Assemble Eton Mess: Just before serving, place the meringue cookies in a large ziplock bag and crush into bite-sized pieces using your hands or a rolling pin. Fold approximately two-thirds of the crushed meringue into the whipped cream gently with a spatula. Spoon a portion of the cream and meringue mixture into chilled trifle glasses. Sprinkle some of the remaining crushed meringue on top, then add a generous spoonful of the berry mixture. Repeat layers until the glass is filled. Serve immediately.
Notes
- You may substitute store-bought meringue cookies to save time.
- If your berries are very ripe and juicy, you can skip cooking and simply macerate the berries with ¼ cup (50 g) granulated sugar for about 30 minutes as a traditional alternative.
- Prepare the meringues a day ahead to ensure they are fully dried and crisp.
- Use chilled glasses to keep the dessert cool and fresh when serving.
- Adjust the amount of sugar in the berry sauce based on the sweetness of your berries.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 85 mg
