Eton Mess

I love how simple yet elegant this Eton Mess is. With crunchy meringue, sweet strawberries, and fluffy whipped cream, it’s a dessert that feels light and refreshing while still being indulgent. The mix of textures and flavors makes every spoonful a treat.

Why You’ll Love This Recipe

I like this recipe because it comes together quickly and looks impressive without much effort. The homemade strawberry sauce adds a fresh, fruity flavor that pairs perfectly with the creamy whipped topping and crisp meringue. I also love that it’s easy to assemble and flexible I can layer it neatly in glasses or just mix everything together in a bowl.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 batch meringue cookies click the link for the recipe (or you may substitute store-bought meringue cookies)

Berries¹
▢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

Directions

1. I start by preparing the strawberry sauce. In a medium saucepan, I combine half of the strawberries, sugar, cornstarch, and lemon juice.
2. I cook the mixture over medium heat, stirring frequently, until the berries soften and the sauce thickens. Then, I remove it from the heat and let it cool.
3. While the sauce cools, I whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
4. I lightly crush the meringue cookies into bite-sized pieces.
5. To assemble, I layer whipped cream, strawberry sauce, fresh strawberries, and meringue pieces in serving glasses or a large trifle bowl.
6. I repeat the layers and finish with a dollop of whipped cream, a drizzle of sauce, and a few meringue pieces on top.

Servings and Timing

This recipe serves about 6–8 people. It usually takes me 20 minutes to prepare and assemble, plus time for the strawberry sauce to cool.

Variations

I sometimes use mixed berries like raspberries, blueberries, and blackberries for a colorful twist. For extra flavor, I like adding a splash of liqueur such as Chambord or Grand Marnier to the sauce. I also enjoy folding lemon zest into the whipped cream for brightness.

Storage/Reheating

I assemble Eton Mess just before serving to keep the meringue crunchy. If I want to prepare ahead, I store the strawberry sauce and whipped cream separately in the refrigerator for up to 2 days, then assemble when ready. Leftovers lose their crispness quickly, so I enjoy them the same day.

FAQs

Can I use store-bought meringue cookies?

Yes, I can use store-bought meringues to save time, and they work perfectly.

Can I make this dessert ahead of time?

I can prepare the components ahead, but I assemble just before serving so the meringue stays crunchy.

Can I use frozen strawberries?

Yes, I can use frozen berries for the sauce, but I prefer fresh ones for layering.

Can I use other fruits?

Yes, raspberries, blueberries, blackberries, or even peaches work beautifully in Eton Mess.

How do I keep the whipped cream stable?

I whip the cream until soft peaks form and serve right away, or I can stabilize it with a little cornstarch or gelatin if making ahead.

Can I make it less sweet?

Yes, I reduce the sugar in the sauce and whipped cream to suit my taste.

Can I make it dairy-free?

Yes, I use coconut cream or a dairy-free whipped topping as a substitute.

What if I don’t have cornstarch?

I replace it with arrowroot powder or a small amount of flour to thicken the sauce.

Do I need to chill the dessert before serving?

No, it’s best enjoyed right after assembling, though the sauce should be cooled before layering.

Can I serve it in one large dish instead of individual glasses?

Yes, I often make it in a trifle bowl for gatherings, then scoop into bowls to serve.

Conclusion

I love how Eton Mess combines crisp meringue, juicy strawberries, and soft whipped cream into one effortless dessert. It’s light, refreshing, and always a crowd-pleaser, whether I serve it in elegant glasses or a big family-style bowl.

Print