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
Units
Scale
- 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
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.