If there's one dessert I pull out when strawberries are at their peak and time is not on my side, it's a classic Eton Mess. It's ridiculously easy, always a crowd-pleaser, and somehow manages to look way more impressive than the five minutes it takes to throw together.
As a busy mum, this is exactly my kind of dessert - no oven, barely any prep, and guaranteed "wow, did you make this?" reactions.
If you're a fan of easy summer desserts, you'll also love my no-bake Blueberry Cheesecake or this ridiculously simple Banoffee Tart.
Eton Mess is delightfully chaotic - fluffy whipped cream, crunchy meringue and juicy berries all smashed together in the best possible way. No baking, no rules and absolutely no pressure to make it look pretty (messy is the whole point!).
My version keeps things easy but sneaks in mascarpone (or crème fraîche) for extra richness and a creamy, almost cheesecake-like vibe. It's a total crowd-pleaser for Christmas, BBQs or when you need a dessert that looks impressive but takes hardly any effort. If you love this style of dessert, make sure you check out my Raspberry Meringue Ice Cream Cake or individual Christmas Cheesecakes too.
Why You're Going To Love This Recipe
- No baking required - perfect for hot days and busy schedules
- Ready in minutes with simple, easy-to-find ingredients
- Perfect make-ahead dessert (with a clever assembly trick!)
- Easily adaptable with seasonal fruit or dietary needs
- Looks impressive, but is completely stress-free
Jump to:
Eton Mess Ingredients
Just a handful of simple ingredients is all you need to make this gorgeous Eton Mess dessert!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Mascarpone cheese - This adds richness and stability to the cream. You can substitute with crème fraîche or thick Greek yoghurt, but mascarpone gives the creamiest result.
- Mini meringues - Store-bought is absolutely fine here. Crushing them gently ensures you get both crisp chunks and softer pieces throughout the dessert.
- Fresh berries - Strawberries and raspberries are classic, but they must be fresh and ripe for the best flavour and texture. Alternatively, you can use any other berries you like... blueberries and blackberries are also delicious.
Variations
- Gluten-free: Use gluten-free meringues (most store-bought ones are, but always check).
- Dairy-free: Swap cream for whipped coconut cream and use dairy-free yoghurt instead of mascarpone.
- Stone fruit Eton Mess: Replace berries with peaches, nectarines or cherries in summer.
- Extra flavour boost: Add passionfruit pulp, lemon zest or a splash of vanilla to the cream.
- Nutty twist: add a sprinkle of chopped almonds or pistachios to the top just before serving.
- Individual desserts: layer the fillings in small individual bowls for impressive single-serve desserts!
How To Make Eton Mess
I love how effortlessly this dessert comes together - just a handful of simple steps and a few minutes of prep is all it takes.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Whip the cream until soft peaks form - you want a fluffy texture... not stiff peaks!
- Gently fold through the mascarpone until just combined and smooth.
- In a separate bowl, toss the chopped strawberries and raspberries with caster sugar to release their juices.
- Crumble the meringues and add to the cream mixture, and combine gently.
- Add the berries to the cream mixture and fold together gently to keep the texture.
- Dollop into a large serving bowl or trifle dish. Chill for at least 1 hour, then decorate with extra berries just before serving.
Recipe Tips
- Don't over-whip the cream - soft peaks give the best texture.
- Fold gently to keep pockets of crisp meringue throughout.
- Assemble and chill for no longer than 1-2 hours before serving for the best texture.
- For make-ahead prep, keep cream, fruit and meringues separate until serving.
- Use ripe, fresh berries - frozen berries can make the dessert too watery.
- Store leftovers in the fridge for up to 2-3 days (the meringue will soften but still taste great).
- Freezing is not recommended - the cream and fruit will become watery once thawed.
- Serve straight from the fridge for the best flavour and consistency.
Eton Mess FAQs
Yes - but for best results, keep all components separate and assemble no more than an hour or two before serving, to keep meringue texture.
Meringue naturally absorbs moisture from the cream. This is normal, but limiting chill time keeps some crunch.
Fresh berries are best. Frozen berries release too much liquid and can make the dessert watery.
Thickened, heavy or whipping cream works best. Avoid light cream as it won't whip properly.
Absolutely! That's part of its charm - there's no need for orderly layers here.
More Easy No-Bake Dessert Recipes
If you love this easy Eton Mess, you'll also enjoy these popular no-bake desserts that readers come back to again and again.
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Eton Mess
Ingredients
- 300 ml thickened cream heavy, whipping
- 125 g mascarpone cheese or creme fraiche or thick Greek strawberry yoghurt
- 500 g strawberries fresh
- 125 g raspberries fresh
- 2 tbs caster sugar
- 100 g mini meringues crushed
To Decorate
- 125 g strawberries fresh
- 125 g raspberries fresh
Instructions
Conventional Method
- Using hand-held beaters or a stand-mixer, beat the cream until soft peaks have formed.
- Add the mascarpone cheese and mix to combine. Set aside.
- Chop the strawberries into quarters and place into a large bowl. Add the raspberries and caster sugar and mix to combine.
- Add the berries and crushed meringues to the bowl of whipped cream and mascarpone. Fold through until well combined.
- Pour the mixture into a large serving bowl or trifle dish.
- Refrigerate for a minimum of 1 hour.
- When ready to serve, decorate with extra chopped strawberries and raspberries.
Thermomix Method
- Pour the cream into the Thermomix bowl and whip on Speed 3 until soft peaks form.
- Add the mascarpone cheese and mix for 10 seconds, Speed 3. Set aside.
- Chop the strawberries into quarters and place into a large bowl. Add the raspberries and caster sugar and mix to combine.
- Add the berries and crushed meringues to the Thermomix bowl of whipped cream and mascarpone. Mix on Reverse, Speed 1, 10 seconds or until combined (use the spatula to help mix).
- Pour the mixture into a large serving bowl or trifle dish.
- Refrigerate for a minimum of 1 hour.
- When ready to serve, decorate with extra chopped strawberries and raspberries.
Notes
- Don't over-whip the cream - soft peaks give the best texture.
- Fold gently to keep pockets of crisp meringue throughout.
- Assemble and chill for no longer than 1-2 hours before serving for best texture.
- For make-ahead prep, keep cream, fruit and meringues separate until serving.
- Use ripe, fresh berries - frozen berries can make the dessert too watery.
- Store leftovers in the fridge for up to 2-3 days (the meringue will soften but still taste great).
- Freezing is not recommended - the cream and fruit will become watery once thawed.
- Serve straight from the fridge for the best flavour and consistency.
Jo says
Hi could I add baileys to the cream
Lucy says
Sure!