Eton Mess Recipe

The best way I can describe this Eton Mess recipe: full of berries, airy but has a tad bit of richness because of the cream. It is refreshing, moderate on sweetness and just all around delicious!

Eton Mess is an English dessert. Subsequently, we were introduced to it in England, while we were visiting my sister-in-law. At that time my sister-in-law’s family was on a gluten-free diet. But she still managed to whip up some amazing dishes for us. One of them was Eton Mess and I was forever hooked. Be warned though, Eton mess is a dessert which needs to be served immediately.

There are many ways of making this delicious dessert. Some go even further and make vegan one (whoa!) from the liquid under the chickpeas. I have yet to try that. My version of Eton Mess is quite hassle-free and involves a wide array of berries. Sometimes I add some bananas if I want to give it a little more natural sweetness to it. However, the star of this dessert is meringue cookies.

I opt for purchasing meringue cookies at the grocery store. You can definitely bake the cookies at home. However, for me, this dessert is all about making something quick when unexpected guests arrive and quick whip-ups when my sweet tooth kicks in. That would also entail that you need to have berries in your fridge! But that’s just beside the point.

Meringue cookies can be bought at pretty much any supermarket or a grocery store. Just make sure that you know how sweet they are (eat a piece :). It is also a deciding factor on how much sugar you are going to end up using in the heavy whipping cream and in your berry sauce. The above meringue also has added vanilla. Because of that, I opted out from using vanilla in the ingredients list.

Many recipes also call for cooked-down syrups or store-bought versions of it. However, there is an easier way of creating an equally delicious substitute for it. This sauce (or syrup) is LIFE, guys!

Ingredients for sauce:

• 1 cup of mixed berries (strawberries+raspberrries)
• 1/4 cup granulated sugar
• 1/4 cup water

Toppings:

• 2 TBSP confectioners sugar (or granulated sugar)
• 1 cup heavy whipping cream
• 1/2 tsp vanilla (optional)
• 1 cup blueberries
• 1 cup strawberries
• 1 cup raspberries
• 1/2 banana, sliced (optional)
• 1 cup blackberries
• 140gr (2 oz) meringue cookies

Directions:

Add the sauce ingredients (cup of berries, water, sugar) in a blender and blend them well.

Set aside until assembly.

In a small bowl mix heavy whipping cream and 2 TBSP sugar. Whip until soft peaks form. Do not overwhip the cream. It needs to slowly flow down the spoon.

Wash the berries. Hull the strawberries and cut them in smaller chunks.

Gather all of the layering ingredients in one place. If you are serving single servings, have small ramekins ready. Most of the time though, I just layer ingredients in a large bowl and spoon serve it to my family or to guests. Whatever works for you. 

Gently crush the meringue in smaller chunks. Don’t make the chunks too small. As the cream gets poured over the meringue, meringue tends to soak up some of the creams and get a little soft. You want to preserve that slight crunch that meringue has.

On the bottom of the container place a handful of meringue and follow it up with a dollop full of cream.

Drop a portion of the mixed berries on top of the cream and follow them up with a tablespoon of the sauce/syrup. I should mention that if you are assembling the Eton mess in a large bowl, you will add half of all of the ingredients on the bottom layer, and repeat the process again with the remaining ingredients.

If you are using individual dishes or ramekins, you should still have enough ingredients left for a second layering. Repeat the above layering process one more time.

Another way of serving Eton mess is just to drop everything in one large bowl, mix it and devour! It is a mess after all. You may garnish it with your favorite nuts or even with a little chocolate. See where your imagination takes you. If you have any questions, you know where to find me.

Print Recipe

Eton Mess Recipe

The best way I can describe this Eton Mess recipe: full of berries, airy but has a tad bit of richness because of the cream. It is refreshing, moderate on sweetness and just all around delicious!

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Dessert

Cuisine: English

Servings: 6

Author: Lola Elise

Ingredients

• INGREDIENTS FOR SAUCE:
• 1 cup of mixed berries strawberries+raspberrries
• 1/4 cup granulated sugar
• 1/4 cup water
• TOPPINGS:
• 2 TBSP confectioners sugar or granulated sugar
• 1 cup heavy whipping cream
• 1/2 tsp vanilla optional
• 1 cup blueberries
• 1 cup strawberries
• 1 cup raspberries
• 1/2 banana sliced (optional)
• 1 cup blackberries
• 140 gr 2 oz meringue cookies

Instructions

• Add the sauce ingredients (cup of berries, water, sugar) in a blender and blend them well. Set aside until assembly.
• In a small bowl mix heavy whipping cream and 2 TBSP sugar. Whip until soft peaks form. Do not overwhip the cream. It needs to slowly flow down the spoon.
• Wash the berries. Hull the strawberries and cut them in smaller chunks.
  
• Gather all of the layering ingredients in one place. If you are serving single servings, have small ramekins ready. Most of the time though, I just layer ingredients in a large bowl and spoon serve it to my family or to guests. Whatever works for you. 
• Gently crush the meringue in smaller chunks. Don’t make the chunks too small.
• On the bottom of the container place a handful of meringue and follow it up with a dollop full of cream.
• Drop a portion of the mixed berries on top of the cream and follow them up with a tablespoon of the sauce/syrup. I should mention that if you are assembling the Eton mess in a large bowl, you will add half of all of the ingredients on the bottom layer, and repeat the process again with the remaining ingredients.

  If you are using individual dishes or ramekins, you should still have enough ingredients left for a second layering. Repeat the above layering process one more time.

Notes

1. Add the sauce ingredients (cup of berries, water, sugar) in a blender and blend them well. Set aside until assembly. 2. In a small bowl mix heavy whipping cream and 2 TBSP sugar. Whip until soft peaks form. Do not overwhip the cream. It needs to slowly flow down the spoon. 3. Wash the berries. Hull the strawberries and cut them in smaller chunks. 4. Gather all of the layering ingredients in one place. If you are serving single servings, have small ramekins ready. Most of the time though, I just layer ingredients in a large bowl and spoon serve it to my family or to guests. Whatever works for you. 5. Gently crush the meringue in smaller chunks. Don’t make the chunks too small. 6. On the bottom of the container place a handful of meringue and follow it up with a dollop full of cream. 7. Drop a portion of the mixed berries on top of the cream and follow them up with a tablespoon of the sauce/syrup. I should mention that if you are assembling the Eton mess in a large bowl, you will add half of all of the ingredients on the bottom layer, and repeat the process again with the remaining ingredients. 8. If you are using individual dishes or ramekins, you should still have enough ingredients left for a second layering. Repeat the above layering process one more time.