Strawberry Eton Mess

Classic British Dessert with Crushed Meringues, Whipped Cream, and Fresh Berries

Updated: July 28, 2021

Total Time: 20 minutes

Introduction

Eton Mess is a beloved British dessert, celebrated for its vibrant, light texture and bold flavor. This recipe honors its traditional roots, combining crushed vanilla meringue, zesty lime, fresh strawberries, and rich whipped cream. It’s a crowd-pleaser that balances sweetness, tartness, and airy crunch—best served immediately for peak freshness.

Ingredients

  • 5 ounces (140g) vanilla meringue cookies (shop-bought or homemade; see Recipe Notes for meringue variations)

  • 1½ pounds (680g) fresh strawberries (preferably ripe, firm, and seasonal)

  • 2 teaspoons lime zest (from 1–2 limes)

  • 1 tablespoon fresh lime juice (from the zested limes)

  • 2–4 tablespoons confectioners’ sugar (adjust based on fruit sweetness; start with 2 tbsp)

  • 2 cups (480ml) cold heavy cream (35% fat content for maximum richness)

Preparation Steps

Step 1: Crush Meringue Cookies

Transfer the meringue cookies to a large resealable plastic bag. Using a rolling pin, gently crush the cookies into small, irregular pieces (varying sizes add textural contrast; avoid fine powder). Set aside.

Step 2: Prepare the Strawberry Mixture

  • Trim berries: Remove the green hulls and discard. Halve or quarter 1 pound (450g) of the strawberries into bite-sized pieces.

  • Mash the remaining ½ pound (225g): Place the smaller strawberries in a food processor or mash with a fork to create a chunky, smooth purée (reserve a few whole pieces for texture).

  • Combine ingredients: In a medium bowl, mix the chopped strawberries, strawberry purée, lime zest, lime juice, and 2–3 tablespoons confectioners’ sugar. Toss to coat evenly. Macerate for 5–10 minutes to allow juices to meld and reduce sugar needs (the riper the strawberries, the less sugar required). Taste and adjust sugar if necessary.

Step 3: Whip the Cream with Meringue

  • In a chilled bowl, pour the cold heavy cream and add 1 tablespoon confectioners’ sugar. Using an electric mixer on medium-high speed, beat until the cream forms stiff, glossy peaks (about 2–3 minutes). Avoid over-whipping to prevent separation; stop when the cream holds its shape firmly but remains smooth.

  • Gently fold the crumbled meringue into the whipped cream, taking care not to deflate the cream. This creates a light, airy base layer.

Step 4: Layer and Assemble

Use clear glass jars, bowls, or cups to showcase the layers. Alternate between the strawberry mixture and cream-meringue mixture, starting and ending with the strawberry layer (e.g., 2–3 strawberry layers and 1–2 cream layers). Press layers gently to compact slightly, then top with a final sprinkle of crushed meringue or a whole strawberry for garnish. Serve immediately—do not refrigerate for more than 1 hour, as meringues will soften.

Recipe Notes

  • Authenticity: Eton Mess requires meringue; omitting it transforms the dessert into a "trifle" (a different category). For purists, stick to meringue.

  • Fruit Variations: Seasonal alternatives work well: late spring gooseberries, rose apples (malabar plums), or rhubarb (David Tanis’ rhubarb-meringue riff is a classic variation).

  • Vegan Option: Swap meringue with aquafaba (from canned chickpeas) and use coconut cream whipped with sugar for a dairy-free version.

  • Pro Tips: Halve ingredients for 2 people; use ripe strawberries (less sugar needed). Extra lime juice (accidentally or intentionally) adds brightness and is a happy accident!

  • Meringue Choice: Shop-bought meringues crumble easily; homemade meringues are chewier (ideal for texture lovers).

This dessert is quick to prepare, elegant, and perfect for summer gatherings. The lime zest and juice elevate the strawberries, ensuring a balanced, zesty finish.