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The whole point of Eton Mess is that it's deliberately imperfect - crushed meringue folded roughly into whipped cream and strawberries, rather than carefully layered or smoothed. Named after Eton College where it's said to have originated, this English summer classic takes barely any effort since nothing here requires actual cooking.
Per serving
340kcal
Calories
3g
Protein
32g
Carbs
22g
Fat
2g
Fiber
28
Prep Time
15 min
Cook Time
0 min
Servings
4 people
Difficulty
easy
Sugar
Follow step-by-step with voice guidance.
Hull and roughly chop the strawberries, reserving a few whole ones for garnish. Toss the chopped strawberries with the sugar and let sit for 10 minutes to release their juices.
In a large bowl, whip the heavy cream to soft peaks - not too stiff, since it will be folded with other ingredients.
Roughly crush the meringue nests or cookies into bite-sized pieces.
Gently fold the crushed meringue and macerated strawberries (along with their juices) into the whipped cream, leaving some visible streaks and chunks rather than mixing until smooth.
Spoon the mixture into individual serving glasses or pots.
Garnish with the reserved whole strawberries and an extra piece of crushed meringue on top.
Serve immediately, or refrigerate for up to 1 hour before serving.
Don't Overmix: Eton Mess is meant to look rustic and swirled, not smooth and uniform - fold gently and stop as soon as everything is roughly combined. Whip the Cream to Soft, Not Stiff, Peaks: A slightly softer whip folds more easily with the strawberries and meringue without deflating too much. Assemble Close to Serving Time: The meringue starts to soften once mixed with the cream and strawberry juices, so this dessert is best enjoyed within an hour of assembling for the best contrast in textures.
Fresh strawberries work best for the ideal texture, but thawed frozen strawberries can be used in a pinch - drain excess liquid before mixing to avoid a watery result.
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