Strawberry Eaton Mess
Eton mess turns the winning combination of crispy meringue, whipped cream, and macerated strawberries into a crowd-friendly dessert that’s casually elegant, whether you make it ahead or throw it together just before serving. For quick assembly, look for pre-made meringues at Italian grocers and Trader Joe’s.
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.