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 served to Queen Victoria at a garden party. Today, it’s a great make-ahead dessert for a large gathering.
Like shortcake, Eton mess’ simplicity lets fruit shine. Strawberries rarely benefit from too much meddling, but a brief maceration in lemon and sugar accentuates peak-season berries and will drastically improve not-quite-ripe ones. Slightly under-whipped cream is preferable to over-whipped—you want silky dollops that blanket the meringue and gem-like berries.
Strawberry Eaton Mess
Ingredients
- Zest of 1 lemon plus more for garnish
- 3/4 cup granulated sugar divided
- 2 pounds strawberries about 2 quarts
- 2 cups heavy cream
- 1 1/2 teaspoons vanilla extract
- 8 ounces vanilla meringue cookies
- Mint leaves for garnish
Instructions
- Combine lemon zest and 1⁄2 cup sugar in a medium bowl. The mixture should be fragrant and feel like damp sand.
- Wash, hull, and slice strawberries into quarters or halves, depending on size. Add to sugar mixture and gently stir until sugar dissolves into syrup and evenly coats the fruit. Cover and macerate for at least 30 minutes.
- Combine heavy cream, remaining 1⁄4 cup sugar, and vanilla extract in a large bowl. Using a hand mixer on medium-low, whisk until the sugar dissolves, about 30 seconds. Increase speed to medium-high and continue mixing until soft peaks form, about 2 minutes. Do not over mix.
- Pour meringue cookies into a gallon-size resealable bag, remove excess air, and close. Using a rolling pin, carefully “crack” them into bite-size pieces. (Some will inevitably become powder; reserve for topping.)
- Alternate layers of meringue, whipped cream, and macerated strawberries in a clear or light-colored serving dish. No need to be precise—it’s Eton “mess,” after all. (You may not use all the meringue.)
- Garnish with additional strawberries, syrup from macerated strawberries, lemon zest, residual meringue crumbs, and mint leaves.
Rachel Robey
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.
