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Eton Mess

Sweet, creamy, crunchy, and bursting with berries, this Eton Mess is the kind of dessert that disappears fast at the table. With store-bought meringues and a quick homemade whipped cream, it comes together in just minutes without any complicated steps.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 608
Ingredients Method Notes

Ingredients
  

  • 1 pound strawberries washed, hulled, and quartered
  • 8 ounces raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon zest finely grated from 1 lemon
  • 7 ounces homemade meringue cookies or store bought
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon Diamond Crystal kosher salt for table salt, use half as much by volume

Method
 

  1. In a medium bowl, toss strawberries and raspberries with granulated sugar and lemon zest until evenly coated. Set aside.
  2. Place meringue cookies in a zip-top bag and crush with a rolling pin or wine bottle until coarsely ground.
  3. In the bowl of a stand mixer or using a hand mixer fitted with a whisk attachment, whisk heavy cream, powdered sugar, vanilla extract, and kosher salt on medium speed until medium soft peaks form.
  4. Cover the bottom of each of four 12-ounce glasses with 2 tablespoons of prepared berries.
  5. Top the berries with a layer of whipped cream followed by crushed meringue cookies.
  6. Repeat the layers until the glasses are full, then serve immediately.

Notes

Eton Mess is best assembled shortly before serving so the meringues keep some crunch. Leftovers can be refrigerated for up to 1 day, though the texture will soften. Serve with light meals, fresh fruit, or coffee for an easy dessert.