Eton Mess Dessert

Eton mess is a traditional English dessert consisting of a mixture of strawberries (or other berries), meringue, and whipped cream. There’s a history where it is said to originate from the prestigious Eton College, located in the UK. The dessert takes minutes to put together and it’s a perfect way to showcase fresh summer berries.

I was inspired to make this traditional English Desert when I impulsively bought a box of Trader Joe’s Vanilla Meringue Cookies. Meringue Cookies are a weakness of mine. I love the chewy texture, once you bite into each cookies. I’ve made and posted how to make meringue cookies here. I found the Trader Joe’s cookies to be just as good, and I may or may not have indulged in a few too many. There were still plenty of cookies left. Then, I got an idea.

The first time I heard of Eton Mess was when I saw Ina Garten’s version on the cover of her “How Easy is That?” Cookbook. Ina’s version uses fresh raspberries and frambois. After doing some internet sleuthing, I discovered that strawberries are a more traditional fruit for this recipe.

It’s just the two of us, so I washed and cut up about 1 1/2 cups of our fresh local strawberries. These strawberries are so naturally sweet, that I only need a couple tablespoons of sugar to get them to the level we like. An immersion blender made quick work of pureeing the strawberries.

Of course, you could mash them with a fork, if that’s more your style. After rinsing out the immersion blender’s cup, I used the whip attachment to make fresh whipped cream. The whipped cream was lightly sweetened with a little vanilla extract and powdered sugar.

The rest of the steps couldn’t be simpler. Fold the strawberry (or any fruit) puree’ into the whipped cream. Gently crush some meringue cookies. Choose a glass vessel to assemble the dessert. (The glass shows off the pretty layers.)

Now, you’re ready to serve the dessert. NOTE: I don’t recommend assembling the Eton Mess dessert too far in advance, as the whipped cream can turn the meringue cookies soggy. It’s okay to make all of the components separately, and keep them chilled until you’re ready. These are best eaten within 30 minutes of assembling then.

TASTING NOTES: This is such a light dessert, and perfect for a summer treat. While you could use the “fake” non-dairy whipped cream, homemade whipped cream is truly the best choice. The silky texture of the strawberry infused whipped cream is a perfect contrast to the crispy chunks of the meringue cookies. There is a similar dessert called “Strawberry Fool”. The only difference is that a “Fool” dessert doesn’t have the addition of the cookies. The variations are endless with this very simple recipe. A layer of Lemon Curd would be delicious. Summer peaches, raspberries, blueberries or a combination would also work really well. For now, I’ll avoid stocking those meringue cookies in our kitchen. They are just too delicious for me to resist!