Eton Mess
Eton Mess is an easy six ingredient no-bake dessert, and it’s so refreshing. With each bite you get whipped cream, crispy bites of crushed meringue, and fresh strawberries. Totally scrumptious!
Eton Mess is a traditional English dessert made with layers of macerated strawberries, (or other fruit), crispy crumbled meringue cookies, and whipped cream. So simple yet so delicious!
The Origin of Eton Mess
It’s believed that Eton Mess originated at the Eton College in England, where the recipe was created for students by using broken pieces of leftover baked meringue, whipped cream and bananas at that time. It was a messy but delicious dessert. It’s believed that’s why it was named Eton Mess. Today the recipe has evolved into a classic dessert using strawberries or other fruit, whipped cream, and crumbled up meringue cookies.
Ingredients
Fresh Strawberries – This recipe calls for 1 1/2 pounds of fresh strawberries. You’ll have to buy two pounds anyway, but you’ll need two whole pounds. You will have to throw some away, that are overly ripe, bad or too green. Unfortunately, I frequently find more bad ones in the organic ones, and most of the time my grocery store is also out of the organic.
Heavy Whipping Cream – Try to use heavy whipping cream, not low-fat. It has more butter fat and is richer in taste. If you can’t find heavy whipping cream, it’s okay to use low-fat.
Pure Vanilla Extract – For the best flavor, use pure vanilla extract, not imitation.
Meringue Cookies – Used for their crispy exteriors and soft centers. A great addition to this dessert. You can use store bought or homemade for this recipe.
Powdered Sugar – This sugar is added to the whipping cream when whipping it. I slightly sweetens it, but also helps to stabilize the whipped cream.
Granulated Sugar – This is added to the strawberries for sweetness. This recipe calls for 1/3 cup. However, feel free to adjust according to the sweetness of your strawberries.
Prep The Strawberries
Rinse the strawberries with a mixture of water and vinegar and allow to drain.
Add about 1/4 cup of the strawberries to a medium bowl, and mash with a pastry cutter or potato masher. You can also pulse them a few times in a blender. Cut the remaining strawberries into quarters if they are large or into halves if they are smaller ones. Add them to the bowl with the mashed strawberries, and add the sugar.
Mix together and set aside while you whip the whipping cream.
Whip the Whipping Cream
Add the whipping cream, powdered sugar and vanilla to the mixing bowl of a stand mixer, fitted with the whisk attachment, (or use a hand mixer). Beat on slow for a few seconds, then medium speed until soft peaks form. Add about 1/2 of the crumbled cookies to the whipped cream, if you prefer, (optional).
Layer in dessert glasses
In dessert glasses, add a layer of whipped cream, then strawberries, and lastly the crumbled cookies. Repeat one time.
Cindy’s Tips
- Buy 2 pounds of strawberries, some will be bad. You’ll only use 1 1/2 pounds.
- If using freshly picked strawberries, you can cut back on the sugar.
- You can use any fresh fruit in this recipe, and it will be delicious.
- I recommend not assembling this dessert until the day you’re serving it. Once refrigerated, the sugared strawberries will not hold up for long in the before they get too mushy. The crumbled cookies will also become softer after a few hours in the refrigerator.
- You can use frozen fruit. If it already has sugar added, don’t add any to the recipe, until you taste first.
- If you’re making for a crowd, feel free to layer it in a trifle bowl instead of individual dessert glasses. Less cleanup.
More strawberry desserts you might like…
Strawberry Glaze Pie (without jello)
One Layer Strawberry Shortcake
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Eton Mess
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 5 servings 1x
- Category: Dessert
- Cuisine: British
Description
Eton Mess is an incredibly easy no-bake dessert that’s so perfect and refreshing on a hot summer day. Make this recipe with strawberries or any other fresh fruit.
Ingredients
- 15 meringue cookies, homemade or store bought.
- 1 1/2 pounds fresh strawberries, washed and stems removed
- 1/3 cup granulated sugar
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
Get Recipe Ingredients
Instructions
- Place the cookies in a plastic bag and use a rolling pin to lightly crumble them. Set aside.
- Prep the strawberries: Add about 1/4 cup of the strawberries to a medium bowl, and mash with a pastry cutter or potato masher. You can also pulse them a few times in a blender. Cut the remaining strawberries into quarters if they are large or into halves if they are smaller ones. Add them to the bowl with the mashed strawberries, and add the sugar. Mix together and set aside while you whip the whipping cream.
- Whip the whipping cream: Add the whipping cream, powdered sugar and vanilla to the mixing bowl of a stand mixer, fitted with the whisk attachment, (or use a hand mixer). Beat on slow for a few seconds, then medium speed until soft peaks form. Add about 1/2 of the crumbled cookies to the whipped cream, if you prefer. This is optional, but I prefer.
- Layer in dessert glasses: In dessert glasses, add a layer of whipped cream, then strawberries, and lastly crumbled cookies. Repeat again.
- Serve immediately or refrigerate for up to 3 to 4 hours before serving.
- Refrigerate leftovers. However, the sugared strawberries will not hold up for long in the refrigerator before they get too mushy. The crumbled cookies will also become softer after a few hours in the refrigerator.