Classic Eton Mess!

Eton Mess is a delicious traditional British dessert made with berries, whipped cream, and meringues. The textures come together to make the most indulgent dessert!

What is Eton Mess?

Eton Mess is a combination of strawberries, crumbled meringues, and whipped cream. The first mention of Eton Mess in print is in 1893, and it is commonly believed to have originated at Eton College, just outside London. It is traditionally served at the annual cricket match against the students of Harrow School.

Eton Mess is really just a jumbled up Pavlova (check out my pavlova recipe here) that is crumbled and mixed up and, well…a mess!

Traditionally, strawberries are used in Eton Mess but feel free to mix it up! Go ahead and get creative! Use whatever berries you have on hand. I have made a sauce out of fresh raspberries and coated the strawberries with it. This provides a bit of tartness to contrast with the sweet meringue.

Prepare the components in advance

The ingredients in Eton Mess are simple and they should not be assembled into the finished dessert until ready to serve!

To make this recipe, you’ll need:

• Crunchy meringues – Making meringues is simple and you can make them and then store them for up to a week. Make them in advance for this Eton Mess recipe and store them in an airtight container. If you don’t have time to make them or need this dessert on short notice, you can absolutely use store-bought meringues! You should be able to find them in most grocery stores in the cookie or bakery section.
• Whipped Cream – Making whipped cream is simple. You’ll just need heavy whipping cream, a little powdered sugar, and maybe some vanilla. Again, if you prefer to skip the homemade step, you can use store-bought. You’ll need an 8-ounce tub of whipped cream.
• Berries to make a sauce – My recipe below calls for 6 ounces of raspberries. I love the combination of raspberries and strawberries but you can use all strawberries if you want.
• Fresh berries, chopped up – Lots and lots of strawberries!

Whether you choose homemade or store-bought, prepare all of the components in advance. But don’t put them together until you are ready to serve it! If you mix and layer the dessert, the meringues will dissolve into the whipped cream. The best part about Eton Mess is the contrast of the soft whipped cream and the crunchy meringue!

Enjoy your Eton Mess and be sure to share it with your friends and family!

Let’s be social!! Tag me on Instagram @globalbakesbytanya with pictures of your creations!

Did you know that I have a Patreon??

I love this creators’ platform that allows people to support creators of all types with small monthly contributions!

Check it out at https://www.patreon.com/globalbakes

British desserts – Classic Eton Mess!

Recipe by Tanya Ott

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• For the Meringues

• 3 egg whites

• 1/4 teaspoon cream of tartar

• 240 grams granulated sugar

• For the Fruit syrup

• 6 ounces raspberries

• 2 Tablespoons granulated sugar

• Fruit

• 8 ounces strawberries, hulled and chopped – reserve a couple whole berries for the top

• For the Whipped Cream

• 350mL (1 1/2 cups) heavy whipping cream

• 3 Tablespoons powdered sugar

Directions

• Make the Meringues
• To make the meringues, separate the eggs and weigh the whites. A good rule of thumb is to use twice as much sugar by weight as egg whites. The three egg whites should weigh approximately 120 grams so weigh out double the amount of sugar.
• Put the egg whites and cream of tartar into the bowl of a stand mixer. Using the whisk attachment, whisk them until they hold medium peaks.
• Slowly sprinkle in the sugar with a spoon and continue whisking until it holds stiff, glossy peaks and the sugar is dissolved. Test it by rubbing a small amount between your fingers. If you still feel grainy sugar, continue whisking.
• Put the meringue into a piping bag fitted with the attachment of your choice. You can also use no piping tip at all if you want round meringues or use spoonfuls of the meringue for a rustic look.
• Pipe the meringue onto baking sheets lined with parchment paper.
  Bake at 220° for at least 30 minutes. Small meringues will be ready in 30 minutes, larger ones can take up to an hour. They are baked when they come off the parchment paper easily and are dry to the touch.
• When the meringues are done, turn the oven off, crack the door and prop it open with a wooden spoon. Leave the meringues to cool in the oven as it cools.
• Make the Raspberry Syrup
• To make the raspberry syrup, place the raspberries and sugar in a medium saucepan. Heat over medium heat until the berries are soft and the sugar is dissolved, about 15 minutes, stirring occasionally. Strain the berries through a fine-mesh sieve into a bowl. Cover and refrigerate until needed.
• Cut up the remaining 8 ounces of strawberries and place them in a bowl. Set aside until the syrup is cool. Add the strawberries to the syrup and toss to coat.
• Make the Whipped Cream
• Add the heavy cream to the bowl of your stand mixer. Using the whisk attachment, whisk the cream until the lines of the whisk stay in the cream as it whisks. Don’t walk away from your cream while it whisks – it is very easy to go too far!
• Slowly add in the granulated sugar and continue whisking until it holds stiff peaks.
• Assemble your Eton Mess
• Spoon a small amount of the syrup into the bottom of four 8-ounce glasses or small bowls.
• Spoon on some whipped cream and top with crumbled meringues.
  
• Continue layering until you have filled the containers that you are using.
• Pipe some whipped cream onto the top of each dessert. Decorate the top with reserved strawberries, mint garnish, and whole meringues, if desired.