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Ingredients
Scale
- 3-4 oz vanilla meringue cookies (10-12 count, 1 1/2” wide cookies)
- 1 lb fresh strawberries (hulled and quartered, divided)
- 1 tsp lemon zest
- 2 tsp lemon juice
- 3-4 Tbsp granulated sugar (divided and added to taste)
- 1 1/2 cups cold heavy whipping cream
Instructions
- Begin by crushing the meringue cookies; place them in a zip-top bag and use a rolling pin to break them into coarse pieces.
- Prepare the strawberry topping by combining 2/3 of the sliced strawberries in a medium bowl with lemon zest, lemon juice, and 2-3 tablespoons of sugar, adjusting based on the sweetness of the strawberries. Use a potato masher or immersion blender to blend the strawberries into a chunky mixture. Fold in the remaining third of the quartered strawberries and add more sugar if necessary.
- In the bowl of a stand mixer, combine the cold heavy cream with 1 tablespoon of sugar. Whip on medium to high speed using the whisk attachment until the cream is light and spreadable, which should take about 3-4 minutes.
- Assemble the dessert by layering the ingredients in clear glasses or your chosen serving dishes. Start with a layer of whipped cream, followed by a generous scoop of the strawberry mixture and some crushed meringue. Repeat the layering process until the cups are filled.
Notes
TECHNIQUE TIP: Crush meringue cookies inside a zip-top bag using a rolling pin or smooth side of a meat mallet for coarse crumbles.
STORAGE: Assemble Eton Mess just before serving to maintain the meringue’s crisp texture; store components separately in the fridge.
SUBSTITUTION: Swap strawberries with mixed berries or diced stone fruits for a different flavor twist in your Eton Mess.
- Prep Time: 15 minutes
- Category: Dessert
- Cuisine: British
