Eton Mess
Quintessential British summer dessert, crushed meringue layered with softly whipped cream and macerated strawberries in a tall glass.
British
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Hull and halve 240g strawberries. Crush half coarsely with a fork, mix with 2 tbsp caster sugar and 0.5 tsp lemon juice. Slice remaining strawberries thinly. Chill 240ml double cream. Break 4 meringue nests into rough 2cm shards.
Build 1
Macerate crushed strawberries at room temperature 15 minutes until a glossy syrup forms, stirring occasionally. Mixture should release juice and darken slightly.
Build 2
Whip chilled double cream with 2 tsp icing sugar and 0.5 tsp vanilla over medium speed 2 to 3 minutes until soft billowy peaks form. Stop before firm peaks—soft texture is essential.
Build 3
In two tall glasses, layer one-third cream, one-third meringue shards, one spoonful crushed strawberries with syrup in each glass. Repeat layering twice more, building height evenly in both glasses.
Plate
Top each assembled glass with reserved sliced strawberries and a light scatter of remaining meringue dust. Serve immediately before meringue softens.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.