This Strawberry Eton Mess may just be the easiest dessert ever! Use store-bought meringues to cut down on prep time.
If you’ve never heard of Eton Mess, it’s a traditional English dessert, consisting of strawberries, meringues, and whipped cream. Nothing fancy, but 100% delicious!!!
Let’s run through each of the tree components.
Meringues → crisp, airy, crunchy, with a melt-in-your-mouth texture.
I do make my own meringues, but no judgment here if you opt to use store-bought for a quick, no-bake version.
Here are some tips and tricks:
- Be sure that the mixing bowl and whisk are completely grease-free and dry.
- Room temperature eggs whip up better than cold ones. Separate the eggs while cold then let the whites stand, covered, at room temperature for about 30 minutes.
- To help stabilize the meringue, add cream of tartar.
- Once you have soft, glossy peaks, make sure that all the sugar is completely dissolved. Rub a bit of meringue mixture between your fingertips; it should feel smooth.
- Bake at 75 degrees C (167 degrees F) for 2 hours, then turn off the oven and let the meringues cool completely inside the oven with the door ajar.
Please note: Avoid making meringues on humid days.
Strawberries → The strawberry sauce couldn’t be easier. Toss some strawberries with a little bit of sugar and lemon juice, then blitz half of them into a smooth puree, and you’re done! This sauce is also delicious drizzled over ice creams, cheesecakes, parfaits, pancakes, waffles, …
Whipped Cream → It takes only a couple of minutes to whip cream. Just make sure that the heavy cream, bowl, and whisk attachment are chilled.
You have two options in assembling this dessert. You can either layer the ingredients like a parfait or just fold the strawberries and meringue into the whipped cream (this is the traditional way).
Top with additional strawberries, a sprig of mint, and meringue pieces or mini meringue kisses for extra crunch.
Whipped cream and strawberries can be prepared in advance and stored in the refrigerator until you’re ready to use them. Store the meringues at room temperature in an airtight container. It’s best to assemble the strawberry Eton Mess just before serving, so the meringues stay crisp. Don’t worry; it takes just a couple of minutes to put it together!
You can use whatever fruit you have on hand. Blueberries, blackberries, and raspberries would all be great options in place of the strawberries. Other fruits that would also be delicious would be peaches, passion fruit, stone fruits, or mango. The options are endless!
Make it a bit healthier, by replacing half the amount of whipped cream with low-fat Greek yogurt, and substituting sugar with maple syrup. For a dairy-free version, use coconut whipped cream.
Strawberry Eton mess would make the perfect dessert to whip up for entertaining, taking along to summer gatherings, or just for a no-fuss treat any day of the week.
Give this Strawberry Eton Mess a try and let me know what you think! Leave a comment, rate it, and don’t forget to tag a photo #aseasyasapplepie on Instagram.
Strawberry Eton Mess
This crowd-pleasing dessert is a combination of crisp meringues, whipped cream, and juicy strawberries!
Servings: 4 -6
For the Meringues:
- 2 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup (100 grams) caster sugar
- 1/2 teaspoon pure vanilla extract
For the Strawberries:
- 1 lb (450 grams) fresh strawberries hulled and quartered
- 2 tablespoons granulated sugar
- 1 1/2 tablespoon lemon juice
For the Whipped Cream:
- 2 cups (480 grams) heavy cream chilled
- 1 1/2 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
Preheat the oven to 75 degrees C (167 degrees F). Line a baking sheet with parchment paper and set aside.
In the bowl of your electric mixer, fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.
Increase the speed and gradually add the sugar. Keep whisking the eggs until they form a stiff, glossy peak. (If you rub a bit between your fingertips, it should feel smooth).
Add the vanilla extract and whisk until just combined.
Pipe the meringues onto the prepared baking sheet. (I used Wilton 2D star tip).
Bake for about 2 hours or until the meringues can easily peel off the parchment paper.
Turn off the oven and let the meringues cool completely inside the oven with the door ajar for a couple of hours or overnight.
Combine the strawberries, lemon juice and sugar in a bowl. Let the berries sit at room temperature for 30 minutes.
Place about half of the strawberries in your food processor and blend until smooth.
Keep the remaining strawberries for decoration.
In the bowl of your electric mixer, fitted with the whisk attachment, place the heavy cream and sugar. Beat, on high speed, until stiff peaks form. Add the vanilla and whip until combined.
Crumble the meringues and fold them into the whipped cream (reserve a few cookies for decoration).
Using 4 decorative glasses, start layering the Eton mess.
Begin with a few spoonfuls of strawberry sauce, followed by the cream mixture. Repeat as room allows.
Decorate with the sliced strawberries, a sprig of mint, and a few meringues.
- Preparation time: 30 minutes if you prepare the meringues ahead of time. Use store-bought meringues to cut down on prep time.
Meringues can be stored in an airtight container for several days. Do not refrigerate.
Replace half the amount of whipped cream with low-fat Greek yogurt for a healthier version
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