Strawberry Eton mess is always a favourite for summer eating when soft fruit is in season and it's perfect for casual get togethers or a family dessert too.
It's really easy to make and it's a great way to learn to make meringues because it doesn't matter if they are not perfect! But, to help you on your way, I've put together easy, step by step instruction with plenty of tips for making perfect meringues too.
Crunchy meringue, chunks of sweet strawberries and tangy blueberries, all mixed up with whipped cream make a delicious dessert that everyone will love.
Bon appétit!
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What is Eton mess?
Strawberry Eton mess is a very English dessert dating back possibly to 1893 and traditionally served at cricket matches.
It's a very simple dessert that makes use of your favourite summer fruits. Perfect for preparing in advance, this dessert is great for feeding a crowd and can be easily customised with different fruits and treats.
What are the ingredients?
The ingredients are very simple!
- egg whites - from large eggs
- golden caster or fine sugar - normal caster sugar can be used, but I prefer the meringues to have a little colour
- strawberries
- blueberries
- double or heavy cream (30% fat)
- icing sugar
How to make perfect meringues every time
- Make sure that the bowl you use for mixing meringues is freshly washed and dried and preferable glass or metal. A miniscule amount of grease in the bowl can mean that your egg whites will not whip correctly.
- I normally store my eggs at room temperature, but if you put your eggs in the fridge for an hour or so before you are ready to bake, then they will be easier to separate.
- Separate each egg putting the yolk and whites in separate bowls and add the whites to the whipping bowl one at a time. This makes it easier in case you come across a bad egg without wasting the rest. More importantly you can check the egg white. If you have the slightest bit of yolk in the white it can stop the egg whites from whipping.
- Always give it the bowl test - if you have whipped the egg whites enough, you should be able to turn the bowl upside down without the meringue sliding out! If you can't then keep whisking.
- When the meringue has reached the right consistency handle it as little as possible with metal spoons or a spatula so that you don't allow the air to escape.
- These are French meringues, which has the simplest method and ingredients, compared to Italian and Swiss meringue. However, it's vitally important to follow the easy steps.
How to make Strawberry Eton Mess
Preheat the oven to 130FAN/150C/300F/Gas Mark 2.
Start off by making the meringues by whisking the egg whites together into stiff peaks. You will know it has reached this stage as it will hold its own shape.
I prefer to do this with a mixer on a medium speed, which will take a minute or so. By hand it will take about 5 minutes.
Start to whisk in the sugar, a tablespoon at a time. Make sure that it is well incorporated before adding the next spoonful.
The mixture should now be quite stiff.
Line a large heavy baking tray, with parchment or silicon sheet.
Use a couple of dessert spoons to create 8 even mounds.
Bake for an hour and 15 minutes.
Place the meringues on a rack to cool.
Wash and hull the strawberries and cut into bite sized pieces. I like to blitz about a third of the strawberries in a liquidiser to use in the cream.
In a large bowl, whip the cream with the icing sugar until it has doubled in size and holds its shape.
Break up 6 of the meringues into pieces.
Now stir in most of the fruit and meringue pieces, then swirl in the strawberry sauce.
Pile into bowls or glasses and crumble the remaining meringue over the top.
Decorate with the remaining fruit and you are ready to serve!
Recipe FAQs
Raspberries, blackberries and gooseberries are great in this dessert and don't need any chopping.
You could also use chopped peaches, plums, nectarines, kiwi, apricots and banana.
For a really decadent dessert for chocoholics, swirl through chocolate or salted caramel sauce, chopped nuts, brownie chunks and maltesers or other chocolate. Great fun to make with the kids!
For best results assemble the dessert just before serving. The meringues will easily keep for a week in an airtight container and whipped cream can be safely stored in the dfridge for 2 days.
You can also keep the assembled dessert in the fridge for two days but the meringues will get softer and the mixture can start to separate too.
Tips
- if you are short on time buy ready made meringue nests to break up
- assemble the dessert no longer than an hour before serving or the meringue will start to become soft
- for fuss free entertaining, make the meringues the day before and store in an airtight container
- blueberries have tougher skins than strawberries, so if you try making a sauce with them you will need to sieve it to remove the pieces of skin
More meringue and berry recipes
📋 Recipe
Strawberry Eton Mess with Blueberries
Ingredients
- 120 g caster sugar golden
- 2 egg whites
- 450 ml double cream heavy
- 1 tbsp icing sugar
- 227 g strawberries
- 125 g blueberries
Instructions
- Preheat the oven to 130FAN/150C/300F/Gas Mark 2.
- Make the meringues by whisking the egg whites together into stiff peaks.
- Start to whisk in the sugar, a tablespoon at a time until the mixture is stiff.
- Line a large heavy baking tray, with parchment or silicon sheet.
- Use a couple of dessert spoons to create 8 even mounds.
- Bake for an hour and 15 minutes then place the meringues on a rack to cool.
- Wash the fruit and hull the strawberries and cut into bite sized pieces. Make a sauce with a third of the mixture.
- Whip the cream with the icing sugar until it has doubled in size and holds its shape.
- Break up 6 of the meringues into pieces, stir in most of the fruit and meringue pieces, then swirl in the strawberry sauce.
- Pile into bowls or glasses and crumble the remaining meringue over and top with the fruit.
Notes
- Make sure that the bowl you use for mixing meringues is freshly washed and dried and preferable glass or metal. A miniscule amount of grease in the bowl can mean that your egg whites will not whip correctly.
- I normally store my eggs at room temperature, but if you put your eggs in the fridge for an hour or so before you are ready to bake, then they will be easier to separate.
- Separate each egg putting the yolk and whites in separate bowls and add the whites to the whipping bowl one at a time. This makes it easier in case you come across a bad egg without wasting the rest. More importantly you can check the egg white. If you have the slightest bit of yolk in the white it can stop the egg whites from whipping.
- Always give it the bowl test - if you have whipped the egg whites enough, you should be able to turn the bowl upside down without the meringue sliding out! If you can't then keep whisking.
- When the meringue has reached the right consistency handle it as little as possible with metal spoons or a spatula so that you don't allow the air to escape.
- These are French meringues, which has the simplest method and ingredients, compared to Italian and Swiss meringue. However, it's vitally important to follow the easy steps.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Wanda
We always cheat and buy the meringues, but you make it look so easy so bookmarking to try this weekend!
Michelle
My FIL is british and loves this dessert, i'll have to make this for him soon!
Kathryn
This looks amazing! So light and fluffy and I'm so excited to try this- especially the meringue pieces! yum!
Biana
I love the combination of the fruit, whipped cream and cookies! Will be making them soon.
Emily Flint
This dessert has all of my favorite things in one dish! A delicious and light dessert, thanks for sharing!