Eton Mess
Stephanie Valentine
Rated 5.0 stars by 1 users
Category
Dessert
Servings
6
Prep Time
45 minutes
Cook Time
1 hour
Light, sweet, delicious!
Ingredients
- 4 large egg whites
-
1 cup (200 g) sugar (superfine sugar works best)
-
½ lemon juice
- For the cream & fruit
- 2 cups (500 ml) heavy whipping cream (35%)
- 2 tbsp icing sugar (optional, for sweetness)
- 1 tsp vanilla extract
- 3 cups (about 450 g) fresh strawberries (hulled & halved or quartered)
- Optional: a handful of raspberries or other summer berries
Meringue
Whipped Cream & Fruit
Directions
Meringue
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment.
- In a clean, dry bowl, whisk egg whites until soft peaks form.
- Gradually add the sugar, 1 tbsp at a time, whisking until stiff, glossy peaks form.
Spoon small rounds onto the baking sheet.
- Bake for 1 hour, then turn off the oven and let meringues cool completely inside (this dries them out and keeps them crisp).
Cream & Berries
Whip the cream, sugar, and vanilla until soft peaks form.
Lightly crush half of the berries with a fork to release juices. Leave the rest whole.
Assemble the Eton Mess
- Break cooled meringues into chunks.
- In a large bowl, gently fold together the cream, meringue pieces, and berries (don’t over-mix — it should look “messy”).
- Spoon into glasses or bowls.
- Garnish with extra berries on top.
Recipe Note
You can use this assembly method, or layer cream, berries, meringue, berries cream in a glass. Can top with berry sauce and garnish with mint. (all optional)
