Strawberry Eton Mess

This is a vintage-inspired recipe…somewhere in some cookbook from England that I don’t yet have in my possession, there is a recipe for a Strawberry Eton Mess.

The concept is quite simple: whipped cream + sugar + chopped strawberries + crumbled meringues = Eton Mess. Though my recipe gives specific amounts, I never measure when I make this dessert. I like lots and lots of meringue, so I add lots and lots. I also like lots of strawberries. If you prefer less, add less — it’s one of those recipes that begs for making it your

It is one of Collin Murray’s favorties…are you getting the picture that a lot of recipes are Collin Murray favorites – it’s a correct picture my friends; it’s his cross to bear in life, a wife that’s a pastry chef and food blogger.

In the summer, I make Eton Mess with fresh peaches, plums or apricots (another Collin Murray fav) and I have to tell you that it is a great warm weather dessert. However, it is also a great dessert to have when you don’t have a lot of time because it comes together literally in minutes and is always mouth-wateringly good. Oh. And it’s gluten-free! Oh, Oh! And it’s kind of festive, royal wedding having just taken place and all. (Yes, I watched. Yes, I cried. Yes, I like to make festive desserts on festive occasions…)

Strawberry Eton Mess (inspired by The Brits)

Serves 2, generously

1 cup heavy cream

8 to 10 strawberries

2 tablespoons sugar, divided

¼ to ½ cup meringues, (home-made or store-bought) crumbled

In a large bowl that has been refrigerated, whip heavy cream to soft peaks. Add 1 tablespoon sugar and continue whipping till you’ve achieved stiff peaks.

Wash and de-stem strawberries. Cut into small chunks and sprinkle with remaining tablespoon sugar.

Fold strawberries into whipped cream. Carefully spoon “the mess” into parfait glasses or bowls. Sprinkle with crumbled meringue. Serve cold and enjoy.

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2 Responses to “Strawberry Eton Mess”
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  1. [...] made Eton Mess before and I have to say that it is one of the easiest desserts to make, which is probably why I [...]



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