Eton Mess
Indulge in the timeless British dessert that is Eton Mess—a perfect celebration of summer flavors and airy textures. This effortlessly elegant recipe combines crisp homemade meringue, luscious whipped cream infused with vanilla, and fresh strawberries two ways: sweet, vibrant puree and juicy slices. With every bite, you’ll experience a harmony of sweetness, creaminess, and fruity brightness in a dessert that’s as visually stunning as it is delicious. Ready in just over two hours and serving six, Eton Mess is ideal for impressing guests at garden parties, weddings, or casual dinners alike. Assemble this refreshing treat in individual bowls or glasses to highlight its colorful marbled layers. Whether refrigerated for later or served immediately, this dessert is a light and delightful showstopper. Perfect for searches like “classic British desserts” or “easy summer strawberry recipes,” Eton Mess is a beautiful way to showcase seasonal flavors.
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Recipe Information
Ingredients
- 3 pieces Large egg whites
- 175 grams Caster sugar
- 500 grams Fresh strawberries
- 25 grams Granulated sugar
- 300 ml Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 120°C (250°F). Line a baking sheet with parchment paper.
In a clean, dry bowl, whisk the egg whites until they form stiff peaks. Gradually add caster sugar, one tablespoon at a time, beating well between each addition until the mixture is glossy and holds stiff peaks.
Spoon the meringue mixture onto the prepared baking sheet in roughly 6cm rounds. Bake in the preheated oven for 90 minutes or until the meringues are crisp on the outside. Once baked, turn off the oven, leave the meringues inside to cool completely to prevent cracking.
While the meringues bake, wash and hull the strawberries. Set aside half of the strawberries to slice and the other half to puree.
Place the half reserved for pureeing into a food processor or blender with the granulated sugar and blend until smooth. Pass this mixture through a sieve to remove seeds, if desired.
Slice the remaining strawberries into quarters.
In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
Gently crush the cooled meringues into bite-sized pieces and fold into the whipped cream, along with the sliced strawberries.
In serving glasses or bowls, layer the whipped cream mixture with the strawberry puree to create a marbled effect.
Serve immediately to enjoy the freshness of the dessert or refrigerate for up to an hour.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 239.6 g | 87% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 225.6 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
