Eton Mess
User Reviews
5.0
12 reviews
Excellent
Eton Mess
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This Eton Mess recipe is a refreshing no-bake dessert that comes together quickly and easily in a few simple steps. Made with whipped cream, strawberries, and meringue, each bite is both creamy and crisp.
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Ingredients
- 1½ pounds fresh strawberries hulled (675g)
- ⅓ cup plus 2 tablespoons superfine sugar (caster sugar) (90g)
- 2 cups heavy whipping cream (480ml)
- 16 meringue cookies
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Instructions
- Place a third of the strawberries in a medium bowl and mash with a fork or puree in a blender. Cut the remaining strawberries into quarters and add them to the bowl. Add ⅓ cup sugar, and stir until well combined. Let sit for 10 minutes, stirring occasionally.
- In a large mixing bowl, combine the cream and the remaining 2 tablespoons of sugar. Beat on medium speed until soft peaks form.
- Place 8 meringues in a sealable plastic bag and coarsely crush with a rolling pin or the bottom of a heavy glass. Fold into the whipped cream. Break the remaining meringue cookies into various-sized pieces.
- In small clear cups or dessert bowls, layer the cream, strawberries, and broken cookies, creating as many layers as you want. Serve immediately or chill for up to 3 hours before serving.
Notes
- If you buy store-bought meringue cookies, try chocolate meringue, swirled meringue, or lemon meringue to change up the flavor.
- This recipe works great with all kinds of seasonal berries and fruits. Some of my favorites to swap in are raspberries, blackberries, peaches, cherries, and plums.
- If you do not have fresh berries, you can use frozen berries.
- Put your mixing bowl in the freezer before whipping the heavy cream. The colder bowl helps whip the cream faster and increases its thickness.
- Making this for a crowd? Place each part of the Eton mess out, buffet-style, and let your guests assemble their own bowl.
- A drop of real vanilla extract adds a nice touch of vanilla flavor to the whipped cream.
- While you can whip the cream by hand, I highly recommend using an electric mixer as it’ll require a lot of elbow grease!
- When you fold the meringue into the whipped cream, do so gently as not to deflate the whipped cream.
- Allow the whipped cream and crushed meringue mixture to sit in the fridge for up to 3 hours if you’d like the meringue to soften into a marshmallow-like texture. Allow the mixture to sit for a shorter time if you prefer the meringue more crisp.
Nutrition Information
Show Details
Calories
414kcal
(21%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
109mg
(36%)
Sodium
45mg
(2%)
Potassium
252mg
(7%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
1180IU
(24%)
Vitamin C
67mg
(74%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 109mg | 36% |
| Sodium | 45mg | 2% |
| Potassium | 252mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 1180IU | 24% |
| Vitamin C | 67mg | 74% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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