This British recipe might have an intimidating name, but it’s hardly a mess at all. In fact, this gluten-free dessert is incredibly simple to make and can be put together with store-bought meringues. An Eton mess can be filled with any summer berry, but this recipe features a winning combination of fresh strawberries and cream.
SERVES 4
- 10 small to medium meringues (about 2 ounces total)
- 1 pound strawberries, hulled and diced
- 1 teaspoon fresh lemon juice
- 1 tablespoon strawberry preserves or other red jam
- 1 teaspoon honey
- 1¼ cups heavy cream
- 2 tablespoons powdered sugar, plus more for topping
- 1 teaspoon vanilla extract
Equipment
- Potato masher or fork
- Electric mixer
- Coarsely chop the meringues and set aside.
- Toss the strawberries with the lemon juice, jam, and honey in a large bowl. Mash with a fork or potato masher until the consistency is thick and chunky (don’t overdo it).
- In a medium bowl with the electric mixer on medium speed, beat the heavy cream with the powdered sugar and vanilla until stiff peaks form, 1 to 3 minutes, taking care not to overbeat.
- Evenly divide the chopped meringues, strawberry sauce, and whipped cream among the four glasses, alternating layers until each glass is filled.
- If any whipped cream remains, divide it evenly among the glasses and use it as the final layer. Top with powdered sugar and serve. Store leftovers covered in the fridge for up to 3 days.
Note: If you’re in a pinch for time, just combine the strawberry mixture, whipped cream, and meringues together in one large bowl and serve.