Eton mess is one of the easiest desserts that anyone can make! A delicious mess that consists of strawberries, whipped cream, strawberry sauce and crispy meringues.

It's a classic British dessert that consists of strawberries, meringue, whipped cream and strawberry sauce. There is nothing fancy about and it is the easiest dessert you’ll ever make! It’s similar to a trifle but since it’s a “mess” you don’t have to worry too much about putting the layers together 😌

The origin of Eton Mess is said to come from Eton college in England. It’s traditionally made with strawberries but can be made with many other types of summer fruit.

This recipe is a messed up version of strawberry pavlova. If you are a pavlova fan, then you will love to make the Eton Mess. Just make strawberry or raspberry sauce, whip your cream, crush up meringue and it’s done. Decorate in a bowl or glass in a way you like or just mix them all and enjoy!

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Why you will love to make it?

1. Perfect for picnics: You can make it for your picnic parties. It’s very easy recipe to make.
2. Gluten-free dessert: Eton Mess is a great recipe for any one who is coeliac and on gluten free diet.
3. Perfect dinner party dessert: Eton Mess is quite impressive dessert and can make your dinner party, extra special.
4. Nothing to worry about meringues looking pretty or perfect: In Eton Mess, you will crush up the meringues so no need to worry about meringues if they crack or don’t look pretty.
5. You can make many variations with Eton mess;

• You can also make Eton mess with ice cream and cream.
• You can try variety of fruits and flavours along with whipped cream like mango, passion fruit, peaches and mixed berries.
• You can add chocolate chips, nuts or sprinkles whatever you like to add.
• I made a small variation to this dessert by adding some raspberries which is totally optional.

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Key Ingredients

1. Meringue: To make meringues, you need just egg whites, lemon juice and sugar.
2. Cream: You can use whipping cream or 35% cream (heavy cream) because that can whip easily. You don’t need to whip the cream until stiff peaks, just whip it until it is nice and thick otherwise it will be difficult to mix through the meringues.
3. Strawberry sauce: Take fresh strawberries but you can also use frozen strawberries. Wash them thoroughly, hull and slice them.In a medium sauce pan combine strawberries, sugar and lemon juice, place over medium heat and bring the mixture to boil, stir occasionally. Reduce heat and simmer for 8-10 minutes or until sauce is thickened, stir occasionally. Remove from the heat, allow it to cool at room temperature. Blend it in a blender until you reach your desired consistency.

How to make strawberry sauce?

1. In a medium sauce pan combine sliced strawberries, sugar and lemon juice, place over medium heat and bring the mixture to boil, stir occasionally.
2. Reduce heat and simmer for 8-10 minutes or until sauce is thickened, stir occasionally.
3. Remove from heat and allow it to cool at room temperature, blend it, you can store in the fridge for up to 1 week in an airtight container.

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Soft Whipped Cream

1. Place cold whipping cream into a chilled mixing bowl and whip until soft peaks form.
2. Add in icing sugar and vanilla extract and beat until Stiff peaks form, set aside.

How to make Meringue

1. Preheat oven (fan) to 90*C/200*F.
2. Wipe your bowl and whisk with lemon juice.
3. Add in egg whites, a pinch of salt and lemon juice, whisk them on low speed until soft peak forms (about 1-2 minutes)
4. Slowly add the sugar about 1 tsp at a time and beat well after each addition (at least 30 seconds after each addition), until all the sugar is incorporated, the sugar should be completely dissolved and the mixture should not be gritty if you rub it between your fingers, beat again if it is gritty at medium speed until the mixture is glossy very stiff (this process will take about 5-8 minutes).
5. Add small dollops of meringue to the corners of your baking sheet and press the parchment paper down.
6. Fill the piping bag. I used 4B open star nozzle, pipe on the baking sheets, squeeze the piping bag while it is about 1/2 an inch above the paper then lift as you stop squeezing to finish the meringue.
7. Bake at 90*C /200F fan oven in the lower part of the oven for about 40-50 minutes or until they are dry and easily lifted from the baking paper with their bases intact and sound hollow when tapped on the bottom. Turn off the oven and allow the meringues to cool completely in the oven for at least one hour or overnight (don’t open the door).
8. Transfer them to an airtight container to keep them crispy, they will last up to two weeks at room temperature.

To achieve the most PERFECT meringue, you can check out our blog post on meringue with all the tips and tricks here!

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Assemble Eton mess

It’s pretty much similar to a trifle but since it’s a “mess” you don't have to worry too much about putting the layers together. Let the fun begin!

1. Gently fold few crumbled meringues into half of the whipped cream.
2. Layer in a serving bowl or glass, first strawberry sauce, then meringue whipped cream mixture, strawberry sauce, whipped cream plain then decorate with sliced (or chopped) strawberries, whole raspberries and whole meringues.
3. Serve immediately, assemble Eton mess right before serving otherwise the meringues melt in the cream and we need crispy crunchy meringues in every bite.

Recipe Tips

Eton mess is a dessert that needs to be made right before serving. You can only make meringues a day before. If you make this recipe ahead of time, the meringues will disappear and melt in the cream and we need crispy crunchy meringues in every bite.

Hope you enjoy!