Eton Mess
Eton Mess is the ultimate summer dessert—crisp meringue folded into clouds of whipped cream and juicy strawberries. Sweet, creamy, and bursting with fresh berry flavor, every spoonful is a perfect mix of crunch and softness. It’s simple, elegant, and irresistibly delicious.
Eton Mess
Serves 4-6
Meringue Ingredients:
4 large egg, whites only
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
Pinch of salt
3/4 cup superfine sugar
Strawberry Ingredients:
1 pound fresh strawberries, hulled
2 tablespoons superfine sugar, divided
1 tablespoon strawberry, raspberry, or pomegranate liqueur
Whipped Cream:
1 cup heavy cream
1/2 teaspoon pure vanilla extract
2 tbsp. powdered sugar
Garnish: (optional)
4 whole strawberries
mint springs
Directions:
1. Heat the oven to 200 F. Line a baking sheet with parchment or a silicone baking mat.
2. Make the meringue. In a very clean metal or glass bowl, beat the egg whites on medium until foamy. Add the cream of tartar and beat on high until soft peaks form. Add the vanilla, almond extract, and salt. With the mixer running, gradually add the sugar and beat until stiff, glossy peaks form.
3. Shape and bake. Spoon about 12 mounds onto the prepared baking sheet and flatten slightly. Bake1-1/2 hours, until the outsides begin to crisp. Turn off the oven and let the meringues dry inside for several hours or overnight.
4. Prepare the strawberries. Hull and quarter the strawberries. Mash about one-quarter of them in a bowl with 1 tablespoon sugar and 1 tablespoon liqueur. Toss the remaining strawberries with the remaining 1 tablespoon sugar, then fold in the mashed berries.
5. Whip the cream. In a chilled bowl, whisk the cold cream, vanilla, and powdered sugar until stiff peaks form. Do not overbeat.
6. Assemble. Break the meringues into bite-size pieces. Gently fold in the whipped cream, then lightly fold in the strawberries so the meringue, cream, and berries remain distinct. Garnish with a whole strawberry and mint. Serve immediately.