A spectacular, but super simple special dessert made with meringue, whipped cream and strawberries.
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Have you ever thought about how some desserts have strange names? Apple Pan Dowdy, Raspberry Fool, Blueberry Buckle, Berry Grunt, Death by Chocolate, Dump Cake, and this one . . . Strawberry Eton Mess!
But even if it has a strange name, the taste is anything but. It’s just a big wonderful mess of sweet cream, meringue and strawberries all mixed together. It’s the perfect dessert for those times when you want to make a dessert for a group but don’t have the time or the talent to fuss with a fabulous presentation.
Officially, the name Eton Mess originated at, you guessed it, Eton College. It was served at their annual cricket match. It seems pretty likely to me that the first Eton Mess resulted from a dropped pavlova that smashed and was rescued and remade into this delicious concoction.
Because that’s exactly what happened to me! I made a large pavlova for a family dinner, had some extra meringue left over and planned to make mini pavlovas for the following day. When they broke and crumbled, I decided to rescue my disaster. I mixed them with barely sweetened whipped cream, fresh strawberries, scooped them into dessert glasses, and this Traditional Strawberry Eton Mess came to life.
While strawberries are traditional in this dessert, you can use other fruit that you may have. Try raspberries or blueberries or a combination. Even easier? Use store-bought meringue cookies instead of baking your own!
This Strawberry Eton Mess is wonderful mix of sweet cream, meringue and strawberries. An easy dessert that everyone loves! Gluten-free.
- 6 egg whites
- 1 1/2 cups berry sugar
- 1 tsp white wine vinegar
- 1 tsp corn starch
- 1 cup whipping cream (heavy cream)
- 1 tsp pure vanilla extract
- 1/4 cup icing sugar
- 2 cups strawberries sliced
- 1 tbsp Triple Sec or other orange liquour
Heat ove to 275°F LIne a large baking sheet with parchment paper.
In a large squeaky clean glass or metal bowl (or the bowl of your stand mixer) beat egg whites until very frothy and white. Gradually add sugar, 1/4 cup at a time and beat until stiff and glossy. In a small bowl, combine vinegar and cornstarch. Add to the egg whites and beat until incorporated.
Spread out on parchment paper-lined baking sheet, about 2 inches thick. Reduce the oven temperature to 250°F. and bake for 60 - 75 minutes until turning very slightly light brown. Turn the oven off and let the meringue sit in the oven for an hour or even overnight.
Combine sliced strawberries with Triple Sec or other orange liqueur.
When ready to serve the dessert, whip the cream with the icing sugar and vanilla just until stiff. Roughly crumble the meringue, leaving bite-sized pieces. Gently stir the strawberries and meringue into the whipped cream, spoon into dessert glasses and serve.