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Rachel Robey is a baker, writer, and brand strategist based in Madison, WI. Find her bylines over at Food52, DCist, Eaten Magazine, Bitch (RIP), Lunch Rush, and elsewhere, or peruse recipes over at The Thirlby, Curious Elixirs, and Food52.
Eton Mess Recipe
Photography by Rachel Robey My perfect dessert is probably pavlova, but Eton mess—a mix of crushed meringue, whipped cream, and fresh berries—is much less work for a similar payoff. This trifle-like dessert, which my family calls “eatin’ mess,” really belongs to Victorian England’s wealthy elite. Its earliest written record dates to 1893, when it was […]
