Eton Mess (Classic British Summer Dessert)
At a Glance
- Prep
- 15 minutes
- Total
- 15 minutes
- Servings
- 4-6 serving(s)
Categories
- Dessert
- British
- No-cook
- Easy
- No-Cook
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Super easy to make, Eton Mess is an all-time classic British dessert. The dish was traditionally served at Eton College but how it came to have the name is not clear. One story is a Labrador dog sat on a picnic basket in the back of a car and squashed a strawberry and meringue dessert. The dessert is quick and easy to make and makes great use of ripe strawberries at the height of summer when they are plentiful. Frozen or canned strawberries don't work. This recipe is from Elaine Lemm, a well known food and drink writer in the UK. Enjoy!
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Equipment
Large mixing bowls, electric mixer, fork, 7-inch trifle or glass serving dish
Ingredients
- 10 fluid ounces whipping cream
- 1 tablespoon sugar
- 3 1/2 ounces ready-made meringues (or see Meringue Cookies)
- 1 lb fresh strawberries
- 1 tablespoon icing sugar (confectioners)
Instructions
Place the whipping cream in a large mixing bowl, add the sugar and whip with an electric mixture until the cream is light and fluffy. Do not over whip - the success of the dish requires softly whipped cream.
Break the meringue into large bite-size chucks and gently stir into the cream. Don't worry if some of the meringue crumbles just add this too.
Place half of the strawberries into another large mixing bowl and press gently with the back of a fork to break up the strawberries slightly and release some of the juice. Stir gently into the cream.
Halve, then quarter the remaining strawberries.
Place the cream mixture into a 7" trifle or glass serving dish, top with the strawberry pieces, chill for 30 minutes in the refrigerator and sprinkle with the confectioners/icing sugar before serving. Alternately serve in individual size dessert bowl or glasses.
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