Eton Mess
Fruit desserts like this one are my favorite kind! This Strawberry Eton Mess recipe uses fresh strawberries, homemade whipped cream, and crunchy meringue for a delicious treat that requires no baking. Eton Mess is believed to have originated in the late 19th century at Eton College in England. This easy fruit dessert is similar to my Strawberry Fool or Strawberries and Yogurt Whipped Cream and is perfect for barbecues, picnics, or anytime you need a quick summer treat.
What is the difference between pavlova and British Eton mess?
Pavlova and Eton mess are meringue desserts with similar ingredients but different presentations. Eton mess is more deconstructed with layers of fruit, meringue cookies, and whipped cream. A pavlova, popular in New Zealand and Australia, consists of a larger, round meringue that’s crispy on the outside and soft on the inside. It’s traditionally topped with whipped cream and fresh fruit. There’s very little sugar added because the meringues are sweet enough. And I fold fat-free Greek yogurt into my whipped cream to make it lighter, and it always works like a charm!
Quick and Easy: It’s ready in under 20 minutes. No Baking: Since it uses pre-made meringue cookies, there’s no need to heat up the oven. Seasonal: Use your favorite berries during the spring or summer, or thaw frozen berries to make it year-round. Great for many dietary restrictions: Eton mess is gluten-free, Weight Watchers-friendly, and can easily be made dairy-free.
Eton Mess Variations
Mixed Berries: Swap the strawberries for mixed berries. Strawberry Rhubarb: Substitute 14 ounces of the strawberries for rhubarb and simmer it with the berries in step 2, but double the sugar to 1 tablespoon. Sweetener: Feel free to swap the sugar for your sweetener of choice, like monk fruit. Easier Eton Mess: If you want to make it faster, use frozen whipped cream for more of a 3-ingredient Eton mess. Dairy-Free Eton Mess: Omit the yogurt and heavy whipping cream and swap it for Cocowhip, which is available in the freezer section. Meringue: Follow my meringue cookie recipe to make your own (omit the white chocolate and sprinkles).
How to Make Ahead
Here’s how to prep all the components in advance so you can assemble them right before serving.
Strawberries: Look for plump, sweet red strawberries. Other summer berries (or a mix of them), like raspberries, blueberries, or blackberries, can be used instead. Cream: In this healthy Eton mess, I used my tried-and-true recipe that combines heavy whipping cream with fat-free Greek yogurt. Chill the cream, bowl, and whisk attachment before whipping for best results. Coconut whipped cream, such as Coco Whip, is a great dairy-free alternative. Sweetener: This recipe uses very little sugar for the strawberries and none for the whipped cream because the meringue cookies give it plenty of sweetness. Meringue cookies: Store-bought meringues work perfectly here. Break them into smaller pieces.
Prepare the berries and make the sauce a day ahead. Whip the cream up to 3 hours ahead, but don’t add the meringues yet. It only takes a few minutes to assemble the Eton mess, so do it just before serving to keep the meringues crispy.
Storage
Assembled Eton mess will last refrigerated for up to 3 days, but the meringue will get soggy.
More Strawberry Recipes You’ll Love
3-Ingredient Strawberries Romanoff Strawberry Cheesecake Dip Strawberry No-Bake Cheesecake No-Bake Strawberries and Cream Crêpe Cake Strawberries and Cream
Mash Strawberries: Slice 4 ounces of the berries and save for the end. Quarter the remaining strawberries and put half in a bowl and smash them into a chunky puree. Cook the Remaining Berries: Combine the remaining quartered strawberries with sugar and water in a saucepan. Bring to a boil, reduce the heat to medium- low, and simmer until reduced and thickened and the fruit has softened. Once cool, mix the strawberries with the chunky puree. Make the Whipped Cream: Whisk the whipping cream and vanilla using a hand or stand mixer until stiff peaks form. Add the yogurt and whisk until the mixture returns to stiff peaks. Gently fold in the crushed meringues, reserving a few tablespoons for garnish. Assemble: Add a layer of puree and then cream mixture in individual glass serving bowls or one large one. Top the dish with sliced strawberries and cookie pieces.
