Description
Eton Mess is a classic English dessert featuring crisp meringue cookies, sweetened whipped cream, and a luscious berry sauce made from strawberries. This recipe includes preparing homemade meringue cookies in advance, cooking a fresh strawberry sauce, and assembling the dessert into elegant trifle glasses for a delightful and visually appealing treat perfect for gatherings or a special occasion.
Ingredients
Scale
Meringue Cookies
- 1 batch meringue cookies (see recipe link or use store-bought)
Berries
- 2 lbs (907 g) strawberries, hulled and quartered, divided
- 3 Tablespoons granulated sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon lemon juice
Whipped Cream
- 2 cups (475 ml) heavy cream
- ½ cup (62 g) powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare Meringue Cookies: Make the meringue cookies at least 3 hours ahead of time, preferably a day in advance for best results. Set aside once cooled and crisped.
- Make Berry Sauce: Combine 2 cups (about 300g) of quartered strawberries, granulated sugar, cornstarch, and lemon juice in a medium saucepan. Stir well to combine.
- Cook Berries: Place saucepan over medium to medium-low heat and cook while stirring constantly until the berries release their juices, the mixture boils, and thickens slightly. Remove from heat and stir in the remaining sliced strawberries. Let the mixture cool completely.
- Prepare Whipped Cream: In a large bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until thick, fluffy, and stiff peaks form. Refrigerate if not using immediately.
- Crush Meringue Cookies: Just before serving, place meringue cookies in a large ziplock bag and crush into bite-sized or smaller pieces using your hands or a rolling pin.
- Fold Meringue into Cream: Add about two-thirds of the crushed meringue pieces to the whipped cream and gently fold together with a spatula.
- Assemble Dessert: Spoon a portion of the whipped cream and meringue mixture into the bottom of chilled trifle glasses. Sprinkle a tablespoon of the remaining crushed meringue over it. Top with a generous spoonful of the cooled berry sauce. Repeat layers until glasses are filled. Serve immediately for best texture.
Notes
- If you prefer a more traditional Eton Mess, skip cooking the berries and instead macerate 2 lbs of hulled and quartered berries with ¼ cup (50 g) granulated sugar for about 30 minutes until juicy.
- Using chilled trifle glasses helps keep the dessert cool and visually appealing.
- Store meringue cookies in an airtight container to maintain their crispness.
- You can substitute store-bought meringue cookies to save time.
- The recipe serves about 8 servings, but yield may vary depending on glass size.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 80 mg
