A traditional English dessert, the Eton Mess is built with layers of strawberries, meringues and whipped cream. It's easy and delicious and is almost like a deconstructed pavlova. It's perfect for the warmer months, backyard BBQ's and picnics.
I’d love to hear how you like it, so please rate and/or comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Sugar
- Egg whites
- Strawberries
- Powdered sugar
- Heavy cream
- Vanilla extract
Equipment:
- Sheet pan
- Stand mixer, hand mixer or whisk
- Large bowl
- Serving glasses
- Measuring cups and spoons
Instructions:
To make the meringue:
Preheat oven to 250F. Prepare a sheet pan with parchment paper or silicon baking mat.
Whisk egg whites until soft peaks are forming. Slowly add the sugar and continue whisking until stiff peaks form.
Spoon or pipe meringue onto sheet pans and bake for 1 hour or until meringues are hard and pull of the parchment paper. Let cool in the oven for 1 hour to prevent cracking.
To prepare the strawberries:
Chop 1 cup of strawberries and place in a container with 2 tablespoons of sugar. Let marinate.
Place 1 cup of strawberries and 1 teaspoon of powdered sugar in a blender and blitz until it's a sauce. Put aside.
To prepare the cream:
In a large bowl, whisk the heavy cream, vanilla extract and powdered sugar until stiff peaks form.
Assembly:
In your serving glass or jar, pour in some strawberry sauce, then the chopped strawberries. Crush in some meringue and top that with the whipped cream. Repeat this process until the jar is full. Enjoy!
Note:
Prepare when ready to be enjoyed. Meringues can be stored in an airtight container for a few days at room temperature and strawberries and sauce and be stored in the fridge for a few days as well until ready to use.
Like this recipe? Why not try these?
Eton Mess
Ingredients
Meringue:
- ⅔ cup sugar
- 2 egg whites
Chopped Strawberries:
- 1 cup strawberries
- 2 Tbsp sugar
Strawberry Sauce:
- 1 cup chopped strawberries
- 1 tsp powdered sugar
Cream:
- 2 cups heavy cream
- 3 Tbsp icing sugar
- ½ tsp vanilla extract
Instructions
To make the meringue:
- Preheat oven to 250F. Prepare a sheet pan with parchment paper or silicon baking mat.
- Whisk egg whites until soft peaks are forming. Slowly add the sugar and continue whisking until stiff peaks form.
- Spoon or pipe meringue onto sheet pans and bake for 1 hour or until meringues are hard and pull of the parchment paper. Let cool in the oven for 1 hour to prevent cracking.
To prepare the strawberries:
- Chop 1 cup of strawberries and place in a container with 2 tablespoons of sugar. Let marinate.
- Place 1 cup of strawberries and 1 teaspoon of powdered sugar in a blender and blitz until it's a sauce. Put aside.
To prepare the cream:
- In a large bowl, whisk the heavy cream, vanilla extract and powdered sugar until stiff peaks form.
Assembly:
- In your serving glass or jar, pour in some strawberry sauce, then the chopped strawberries. Crush in some meringue and top that with the whipped cream. Repeat this process until the jar is full. Enjoy!
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