Combining sweet, juicy strawberries, crunchy homemade meringue cookies, and fluffy whipped cream, this easy Eton Mess dessert is a delicious, gluten-free treat not to be missed!
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Why this recipe works
- The meringue cookies and strawberry sauce can be made ahead
- This classic English dessert is easy to make and that's fast to assemble
- Can be served in a large bowl or as individual portions
Quick, what's light and fluffy as a cloud, soft and crunchy, and tastes like Spring?
Give up?
It's Eton Mess, a yummy unstructured trifle made of strawberries, homemade meringue cookies, and whipped cream. It is similar to a Pavlova (a large meringue disk topped with fresh fruit or fruit curd and whipped cream), except the meringues are crumbled up and everything is all mixed together.
The combination of sweet, crunchy, and billowy creamy textures create a sensory explosion. Your mouth doesn't know which to savor first!
Eton Mess tastes like a creamy, dreamy cloud of strawberry sweetness, punctuated with crunchy bits of sweet meringue. You never know which texture will be in the next mouthful, and it's so easy to go back for more!
Yummm…
Eton Mess is truly a taste of Spring, any time of the year. Perfect for Valentine's Day or Date Night, this is an easy gluten-free dessert not to be missed!
⭐⭐⭐⭐⭐
This was so good!!! I think I ate almost the entire thing in one sitting!
- Shira
Recipe Ingredients
You'll need the following ingredients to make this Eton mess recipe:
Ingredient Notes
The beauty of a traditional Eton Mess recipe lies it its simplicity - just meringue cookies, strawberries, and whipped cream.
Meringue Cookies: Store bought meringue cookies are fine, but I encourage you to give make them yourself. Homemade meringue cookies are light and crunchy, yet have a slight chewiness that that lends another texture to the dessert. Plus, this recipe can be made in advance and makes more cookies than you need, so you can have more Eton Mess another day!
Egg whites: For a successful meringue, the egg whites need to be absolutely free of fat to whip. To make sure there is no yolk, I suggest you separate the eggs over a bowl and dump the whites into another bowl (an egg separator can help). Also, wiping the mixing bowl with white vinegar or lemon juice prior to adding the whites helps to ensure there is no fat in the bowl that can inhibit the meringue formation. This step is optional but highly recommended.
Room-temperature egg whites whip up better than cold egg whites. For room temperature eggs, leave them out on the counter for 1 hour or submerge them in warm water for 5 minutes.
Cream of tartar: An acidic dry powder that's a byproduct of winemaking. It's used to stabilize the egg whites as they're being whipped, so you get a fluffier finished meringue. It's optional, but recommended.
You can use granulated sugar for the meringue if you'd like. Or, you can make one cup of superfine sugar yourself by grinding one cup plus two teaspoons of granulated sugar in a food processor for 30 seconds. No trip to the market needed!
See the recipe card for a full list of ingredients and measurements.
Eton Mess flavor variations
You're not limited to just strawberries and whipped cream! Here are some flavor alternatives to try (thanks to The Guardian):
- Substitute 2 to 3 ripe bananas for the strawberries. Slice half and toss with the granulated sugar. Mash the other half into a pureé and fold into the whipped cream.
- Substitute other fruit for the strawberries, like other berries, apples, or peaches, or plums. Hard fruit may need to be cooked down to a chunky compote with the sugar adjusted to taste.
- Add a tablespoon or two of your favorite wine or liqueur to the macerating fruit and/or the whipped cream for an adults-only dessert.
- Add ¼ to ½ teaspoon (or to taste) of spices to the whipped cream. Try a hint of black pepper for strawberries, crushed cardamom, cinnamon or nutmeg for bananas, and ginger for stone fruit such as plums.
How to Make Eton Mess
Eton Mess has four major steps: baking (or buying) the meringue cookies, prepping the strawberries, whipping the heavy cream, and assembly.
Step 1: Bake the meringue cookies
To bake the meringue cookies, all you need to do is make a simple French meringue batter. That is just a mixture of egg whites whipped to stiff peaks and stabilized with sugar, the same as in French Macarons.
Wet a paper towel with white vinegar or lemon juice and use it to wipe out a medium bowl to ensure there's no fat residue. Place the egg whites in the bowl and beat with a hand mixer until foamy. Stir in the cream of tartar and salt. Add the sugar a little at a time, beating after each addition, until soft peaks form (photo 1).
Add the vanilla extract and beat until the meringue holds stiff peaks (photo 2).
Line a half sheet baking pan with a Silpat silicone mat or parchment paper. If you're using parchment paper, place a little of the meringue on the underside of each corner to hold it flat to the baking pan. Using two spoons, portion the meringue into 12 mounds on the baking pan.
Bake at 200°F for 1 to 1½ hours until they are pale in color and appear dry and crisp. It's best to turn off the oven once the meringues are done without opening the oven door and let them cool completely in the oven (about 1 to 2 hours) before removing the pan (photo 3).
Step 2: Prepare the strawberries
About an hour before you're ready to serve, hull the strawberries and cut them into bite-sized chunks. Place the chunks in a small bowl, sprinkle with the granulated sugar, and toss very gently to coat. Set the bowl aside in a cool place to macerate for at least 20 minutes, until they begin to give up their juices (photo 4).
Remove a third of the strawberries and set aside. Lightly crush the rest into a chunky compote using a wooden spoon or potato masher (photo 5).
Step 3: Prepare the whipped cream
Chill a medium bowl and the mixer beaters. Pour the heavy cream into the chilled bowl and use a hand mixer to whip to soft peaks. Add the vanilla extract and sifted powdered sugar, then beat the mixture until stiff peaks form. Chill until ready to assemble (photo 6).
Step 4: Assemble the Eton Mess
All the steps above can be done ahead of time, but you should assemble the dessert right before you're ready to serve. You want the meringue pieces to stay firm in the whipped cream.
Break five to six meringue cookies into bite size pieces into the whipped cream (photo 7).
Fold in the crushed strawberries with their juices, making sure not to over-mix. The whipped cream should be swirled with strawberry juices, rather than pink all the way through (photo 8).
Transfer the mixture to a serving bowl and top with the reserved strawberries. Or, rather than serving in a large bowl, you can also divide the mixed Eton Mess between four individual dishes. Serve immediately.
Make-ahead instructions
Meringue cookies can be made in advance, stored in an airtight container at room temperature, or you can use store-bought ones. This recipe makes more cookies than you need, so you can have more Eton Mess another day!
Questions asked and answered
Here are some questions you might have...
Eton Mess is a classic British dessert. It consists of broken meringue cookies stirred into sweetened whipped cream and topping with macerated strawberries. It's like a Pavlova, a large meringue disk topped with fresh fruit or fruit curd and whipped cream, that someone sat on. And maybe someone had?
The origin of Eton Mess seem murky at best, the common denominator being that it started at Eton College in England. One story goes that at a cricket match in the 1920s, an overenthusiastic Labrador Retriever sat on and crushed a strawberry pavlova meant as an after-game treat for the players. Apparently they liked it so much that a new dessert was born.
It's a cute story, but it may be just a story, as Eton Mess dessert had been documented in the 1890s. There are other theories, from the word "mess" referring to a dining hall to the jumbled look of the dish.
Whatever the real origins, the recipe for Eton Mess is easy to make and it's tasty to eat, and that's all that matters really.
For a successful meringue, the egg whites need to be absolutely free of fat to whip. To make sure there is no yolk, I suggest you separate the eggs over a bowl and dump the whites into another bowl (an egg separator can help). Also, wiping the mixing bowl with white vinegar or lemon juice prior to adding the whites helps to ensure there is no fat in the bowl that can inhibit the meringue formation. This step is optional but highly recommended.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
Recipes using egg yolks to try
Recipe
Eton Mess Dessert
Equipment
- hand mixer
Ingredients
For the meringue cookies
- ½ teaspoon white vinegar, or lemon juice (optional), see Recipe Notes
- 2 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- pinch kosher salt
- ½ cup superfine sugar (aka caster sugar), or granulated sugar, see Recipe Notes
- ½ teaspoon pure vanilla extract
For the strawberries
- ½ pound strawberries, fresh
- 1 tablespoon granulated sugar
For the whipped cream
- ¾ cup heavy cream, chilled
- ½ teaspoon pure vanilla extract
- 1 tablespoon powdered sugar, sifted
Instructions
- Make the meringue cookies: Preheat the oven to 200 °F and place the rack in the center of the oven. Line a half sheet baking pan with a Silpat silicone mat or parchment paper. Set aside.
- Wet a paper towel with ½ teaspoon white vinegar or lemon juice and use it to wipe out a medium bowl to ensure there's no fat residue. Place 2 large egg whites in the bowl and beat with a hand mixer until foamy. Stir in the ¼ teaspoon cream of tartar and pinch kosher salt.
- Add ½ cup superfine sugar (aka caster sugar) or granulated sugar a little at a time, beating after each addition, until soft peaks form. Add ½ teaspoon pure vanilla extract and beat until the meringue holds stiff peaks.
- If you're using parchment paper, place a little of the meringue on the underside of each corner to hold it flat to the baking pan. Using two spoons, portion the meringue into 12 mounds on the baking pan.
- Bake the meringue cookies for approximately 1 to 1½ hours until they are pale in color and appear dry and crisp. Turn off the oven once they're done without opening the oven door and let cool completely in the oven (about 1 to 2 hours) before removing the pan.
- Prepare the strawberries: About an hour before you're ready to serve, hull ½ pound strawberries and cut them into bite-sized chunks. Place the chunks in a small bowl, sprinkle with 1 tablespoon granulated sugar, and toss very gently to coat. Set the bowl aside in a cool place to macerate for at least 20 minutes, until they begin to give up their juices.
- Remove a third of the strawberries and set aside. Lightly crush the rest into a chunky compote using a wooden spoon or potato masher.
- Make the whipped cream: Chill a medium bowl and the mixer beaters. Pour ¾ cup heavy cream into the chilled bowl and use a hand mixer to whip to soft peaks. Add ½ teaspoon pure vanilla extract and 1 tablespoon powdered sugar (sifted), then beat the mixture until stiff peaks form. Chill until ready to assemble.
- Assemble the dessert: Just before serving, break five to six meringue cookies into bite size pieces into the whipped cream (the crumbled meringue will soften if left too long in the whipped cream). Fold in the crushed strawberries with their juices, making sure not to over-mix. The whipped cream should be swirled with strawberry juices, rather than pink all the way through.
- Transfer the mixture to a serving bowl and top with the reserved strawberries. Or, rather than serving in a large bowl, you can also divide the mixed Eton Mess between four individual dishes. Serve immediately and enjoy!
- Make-ahead instructions: Meringue cookies can be made in advance, stored in an airtight container at room temperature, or you can use store-bought ones. This recipe makes more cookies than you need, so you can have more Eton Mess another day!
Notes
- Substitute 2 to 3 ripe bananas for the strawberries. Slice half and toss with the granulated sugar in Step 6. Mash the other half into a pureé and fold into the whipped cream in Step 9.
- Substitute other fruit for the strawberries, like other berries, apples, or peaches, or plums. Hard fruit may need to be cooked down to a chunky compote with the sugar adjusted to taste.
- Add a tablespoon or two of your favorite wine or liqueur to the macerating fruit and/or the whipped cream for an adults-only dessert.
- Add ¼ to ½ teaspoon (or to taste) of spices to the whipped cream in Step 8. Try a hint black pepper for strawberries, crushed cardamom, cinnamon or nutmeg for bananas, and ginger for stone fruit such as plums.
Ella says
Fresh strawberries, cream, and easy to make - what's not to love?!
Shira says
This was so good!!! I think I ate almost the entire thing in one sitting!
Tammy Spencer says
So glad you liked it! 🙂