Description
Eton Mess is a classic British dessert consisting of crushed meringue cookies, whipped cream, and a sweetened berry compote, traditionally strawberries. This recipe features a homemade berry sauce cooked to enhance the flavor, paired with fluffy whipped cream and crunchy meringue pieces, assembled in elegant trifle glasses for an easy-to-serve, impressive dessert perfect for any occasion.
Ingredients
Scale
Meringue Cookies
- 1 batch meringue cookies (homemade or store-bought)
Berry Sauce
- 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
Instructions
- Prepare meringue cookies: Make the meringue cookies at least 3 hours before assembling the dessert; ideally prepare them a day ahead. Set them aside.
- Cook berry sauce: In a medium saucepan, combine 2 cups (approximately 300 g) of quartered strawberries with the granulated sugar, cornstarch, and lemon juice. Stir to combine well.
- Simmer berries: Place the saucepan over medium to medium-low heat and cook the mixture, stirring constantly until the berries release their juices.
- Thicken sauce: Continue cooking and stirring constantly until the mixture begins to boil and slightly thickens. Remove from heat.
- Add remaining berries: Stir in the reserved quartered strawberries that were not cooked and allow the sauce to cool completely before using.
- Make whipped cream: In a large bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to beat until thick, fluffy, and stiff peaks form. Refrigerate if not used immediately.
- Crush meringue: Just before assembly, place meringue cookies in a large zip-top bag and crush into bite-sized pieces using your hands or a rolling pin.
- Fold meringue into cream: Add about two-thirds of the crushed meringue pieces into the whipped cream and gently fold together with a spatula.
- Assemble dessert: Spoon a dollop of the cream and meringue mixture into the bottom of chilled trifle glasses. Sprinkle some of the remaining crushed meringue over the cream mixture. Top with a generous spoonful of the cooled berry sauce. Repeat layers until the glass is filled. Serve immediately.
Notes
- If preferred, skip cooking the berries and make a traditional Eton Mess by macerating 2 lbs of hulled and quartered strawberries with ¼ cup (50 g) granulated sugar for about 30 minutes until juicy.
- Prepare meringue cookies in advance to save time on the day of serving.
- Use chilled glasses to keep the dessert cool and enhance presentation.
- The quantity of whipped cream and meringue can be adjusted according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 35 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
