Eton Mess
Cuisines
Cooking Instructions
Cooking: 0 minutes
Notes:
Toss the majority of the strawberries with lemon zest, lemon juice, and sugar, then mash coarsely with a potato masher.
Stir the reserved fresh strawberry chunks back into the mashed strawberry sauce for varied texture.
Crush vanilla meringue cookies inside a sealed bag using a rolling pin or mallet into a blend of fine and coarse crumbles.
Whip chilled heavy whipping cream with granulated sugar on medium-high speed until stiff peaks form, taking care not to overbeat.
Layer whipped cream, strawberry sauce, and crushed meringues alternately in glass cups or serving dishes.
Serve immediately or chill for up to one hour before the meringues soften too much in the cream.
Prepare Strawberry Sauce
Quarter fresh strawberries, reserve one-third, and toss the rest with lemon zest, lemon juice, and sugar. Coarsely mash with a potato masher, then stir in the remaining strawberry pieces.
Crush Meringues
Place vanilla meringue cookies into a sealable bag and crush them into a mix of coarse and fine crumbles using a rolling pin or meat mallet.
Whip Cream
Beat chilled heavy whipping cream with granulated sugar on medium-high speed for 3 to 4 minutes until stiff peaks form.
Assemble Eton Mess
Spoon a layer of whipped cream into serving glasses, top with strawberry sauce and crushed meringues, and repeat the layers to finish.
Serve
Enjoy immediately or refrigerate for up to one hour before serving for the best texture contrast.
Share this Recipe
Ingredients
| Strawberries | 450 g |
| Lemon Zest | 1 tsp |
| Lemon Juice | 2 tsp |
| Granulated Sugar | 30 g |
| Vanilla Meringues | 100 g |
| Heavy Whipping Cream | 360 ml |
| Granulated Sugar | 15 g |
