Eton Mess is a classic British dessert made with berries (I used strawberries), whipped cream, and crushed vanilla meringue cookies. You can assemble it in one large bowl or layer it in individual glasses.
Strawberry Eton Mess
Fruit desserts like this one are my favorite kind! This Strawberry Eton Mess recipe uses fresh strawberries, homemade whipped cream, and crunchy meringue for a delicious treat that requires no baking. Eton Mess is believed to have originated in the late 19th century at Eton College in England. This easy fruit dessert is similar to my Strawberry Fool or Strawberries and Yogurt Whipped Cream and is perfect for barbecues, picnics, or anytime you need a quick summer treat.
Why I Love This Recipe
I’m not a big dessert person but I love fruit desserts. When I tested this recipe, I swooned!! I also love how easy this is, no baking involved. My husband Tommy came back for seconds, it’s so good!!
There’s very little sugar added because the meringues are sweet enough. And I fold fat-free Greek yogurt into my whipped cream to make it lighter, and it always works like a charm!
- Quick and Easy: It’s ready in under 20 minutes.
- No Baking: Since it uses pre-made meringue cookies, there’s no need to heat up the oven.
- Seasonal: Use your favorite berries during the spring or summer, or thaw frozen berries to make it year-round.
- Great for many dietary restrictions: Eton mess is gluten-free, Weight Watchers-friendly, and can easily be made dairy-free.
What is the difference between pavlova and British Eton mess?
Pavlova and Eton mess are meringue desserts with similar ingredients but different presentations. Eton mess is more deconstructed with layers of fruit, meringue cookies, and whipped cream. A pavlova, popular in New Zealand and Australia, consists of a larger, round meringue that’s crispy on the outside and soft on the inside. It’s traditionally topped with whipped cream and fresh fruit.
Ingredients and Substitutions
Here’s what you’ll need to make this easy dessert. Find the complete recipe with measurements below.
- Strawberries: Look for plump, sweet red strawberries. Other summer berries (or a mix of them), like raspberries, blueberries, or blackberries, can be used instead.
- Cream: In this healthy Eton mess, I used my tried-and-true recipe that combines heavy whipping cream with fat-free Greek yogurt. Chill the cream, bowl, and whisk attachment before whipping for best results. Coconut whipped cream, such as Coco Whip, is a great dairy-free alternative.
- Sweetener: This recipe uses very little sugar for the strawberries and none for the whipped cream because the meringue cookies give it plenty of sweetness.
- Meringue cookies: Store-bought meringues work perfectly here. Break them into smaller pieces.
How to Make Eton Mess
Here’s Step By Step Photos:
- Mash Strawberries: Slice 4 ounces of the berries and save for the end. Quarter the remaining strawberries and put half in a bowl and smash them into a chunky puree.
- Cook the Remaining Berries: Combine the remaining quartered strawberries with sugar and water in a saucepan. Bring to a boil, reduce the heat to medium- low, and simmer until reduced and thickened and the fruit has softened. Once cool, mix the strawberries with the chunky puree.
- Make the Whipped Cream: Whisk the whipping cream and vanilla using a hand or stand mixer until stiff peaks form. Add the yogurt and whisk until the mixture returns to stiff peaks.
- Gently fold in the crushed meringues, reserving a few tablespoons for garnish.
- Assemble: Add a layer of puree and then cream mixture in individual glass serving bowls or one large one. Top the dish with sliced strawberries and cookie pieces.
Eton Mess Variations
- Mixed Berries: Swap the strawberries for mixed berries.
- Strawberry Rhubarb: Substitute 14 ounces of the strawberries for rhubarb and simmer it with the berries in step 2, but double the sugar to 1 tablespoon.
- Sweetener: Feel free to swap the sugar for your sweetener of choice, like monk fruit.
- Easier Eton Mess: If you want to make it faster, use frozen whipped cream for more of a 3-ingredient Eton mess.
- Dairy-Free Eton Mess: Omit the yogurt and heavy whipping cream and swap it for Cocowhip, which is available in the freezer section.
- Meringue: Follow my meringue cookie recipe to make your own (omit the white chocolate and sprinkles).
How to Make Ahead
Here’s how to prep all the components in advance so you can assemble them right before serving.
- Prepare the berries and make the sauce a day ahead.
- Whip the cream up to 3 hours ahead, but don’t add the meringues yet.
- It only takes a few minutes to assemble the Eton mess, so do it just before serving to keep the meringues crispy.
Storage
Assembled Eton mess will last refrigerated for up to 3 days, but the meringue will get soggy.
More Strawberry Recipes You’ll Love
Yield: 8 servings
Serving Size: 1 /2 cup
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Slice 4 ounces of the strawberries and set aside for the end.
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Quarter the remaining strawberries and place half in a medium bowl and use a fork or large spoon to roughly smash them until you have a chunky puree. Set aside.
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Add the remaining strawberries to a small saucepan, combine with sugar and water. Bring to a boil then reduce the heat to medium low and simmer, stirring occasionally, until reduced and thickened and the fruit has softened, 7 to 9 minutes. Transfer to a bowl to cool completely. When cool, mix the reserved chunky puree together.
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Right before serving, make the whipped cream: In a medium bowl, combine the chilled whipping cream and vanilla. Using a hand mixer, whisk at medium speed until the cream reaches stiff peaks, 2 to 3 minutes. Add the yogurt and whisk at medium speed again until the mixture returns to stiff peaks, about 30 seconds.
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Crush the cookies so there is a variety of sizes but most pieces are small. Gently fold in the most of the crushed cookies, reserving a few tablespoons for garnish.
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In 8 small glass serving bowls or cups, layer the strawberry puree and cream mixture, followed by more of the strawberries.
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Topping: Top the mixture with the sliced strawberries and sprinkle the reserved meringue cookies on top.
Last Step:
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- *I used cookies from Trader Joe’s and this ended up being 14 cookies. 3 ounces is good for the cream mixture, and having a few for garnish was a nice touch.
- You can also make this in one large bowl or trifle dish layering the strawberries and cream. Then use a large spoon or spatula to make only one or two folds through the mixture so the fruit and cream are swirled, but just barely (they’ll keep mixing together as you serve).
- If making in one large bowl: There’s about 2 generous cups of the cream/meringue mixture and 2 1/2 cups of the fruit, for about 4 1/2 cups total, plus a generous garnish of sliced strawberries and some crumbled cookies. If you have a trifle bowl I suggest doubling the recipe to serve 12-16. Serve by spooning into individual glasses or small bowls.
Serving: 1 /2 cup, Calories: 109 kcal, Carbohydrates: 19 g, Protein: 2.5 g, Fat: 3 g, Saturated Fat: 1.5 g, Cholesterol: 9 mg, Sodium: 16.5 mg, Fiber: 2.5 g, Sugar: 16 g
