Make the most of strawberry season and whip up this irresistibly pretty Eton Mess recipe! This effortless summer dessert features crumbled pre-made mini meringues topped with softly whipped cream and bursts of fresh berries. With only 10 minutes prep time, it is a creamy, crunchy, gloriously messy dessert that anyone can make!
Eton mess is one of England’s prettiest and most popular desserts; made with a mixture of fresh strawberries and raspberries, whipped cream and crumbly, crisp meringue. It’s basically a deconstructed pavlova, but much easier to make.
Aside from being completely delicious, it is also incredibly simple to make! Like this raspberry meringue ice cream cake and strawberry trifle, this easy and no-bake dessert makes the most of beautiful, seasonal summer berries.
And the minimal prep time means there’s very little time spent in the kitchen! It is a simple, show-stopping dessert that is pure joy to eat.
Why You're Going To Love This Recipe
- Quick, Easy and Delicious! 10 minutes of prep time is all you need. Using store-bought meringues makes it extra fast.
- No-Bake – No need to turn on your oven!
- Need Dessert in a Hurry? – Layer everything together and pop it in the fridge for the perfect last-minute dessert.
- Gluten-free – Meringues are naturally gluten-free, making this dessert suitable for anyone with a gluten intolerance.
- Adaptable – it’s easy to adjust the quantities to make as much as you need, perfect for entertaining, Christmas, or feeding a crowd. Use the traditional toppings, or tweak the ingredients to suit your tastes.
- Perfect for summer!
What You Need
Just a handful of simple ingredients is all you need to make this gorgeous Eton mess!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Mini Meringues – you can buy pre-made meringues from supermarkets, or you can make your own if you prefer. Store-bought meringues are a much easier and faster way to make this dessert and they taste just as good! Hard, crumbly meringues provide the best texture and contrast against the soft whipped cream and berries.
- Thickened Cream – I recommend making your own, homemade whipped cream using full-fat, heavy/thickened cream for the best flavour. A little caster sugar is added for sweetness and you could also add some vanilla, if you like.
- Mascarpone Cheese – is added to the whipped cream for a little tang, to balance the sweetness of the fruit and meringue. It is also used to stabilise the cream. You can swap this for crème fraiche or thick Greek strawberry yoghurt, if preferred.
- Fresh Berries – strawberries are traditionally used in classic Eton mess, but I love the brightness and tartness of fresh raspberries too. You can also get creative and add your favourite fresh summer fruits. If you don’t have raspberries, just add some extra chopped strawberries.
Step By Step Instructions
I LOVE how easy it is to make this dessert. Just a few easy steps and a few minutes of prep is all you need!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Whip the Cream
Beat the cream until soft peaks form and the cream holds its shape. The mascarpone is added and mixed to combine. Set it aside while you prepare the other elements.
Step 2 - Make the Berry Mixture
Combine the fresh berries and sugar in a bowl and stir to combine.
Step 3 - Mix Everything Together
Add the berries and crumbled meringues to the cream/mascarpone mixture and stir until well combined.
Pop the mixture into your preferred serving dish and chill in the fridge for at least one hour to make everything the perfect temperature for eating.
**Serve with extra chopped berries and even a little extra crumbled meringue.
Expert Tips and FAQs
I recommend making this Eton Mess recipe just before you want to eat it. An hour is all it needs in the fridge, but if it is left too long, the meringues will go soft and blend into the cream. And you absolutely want to have pops of crisp meringue in each bite! Consuming it within 12 hours is best.
If you want make it ahead, I recommend keeping all of the elements separate until ready to serve. The whipped cream mixture can be stored in the fridge for 2-3 days. That way, you can assemble the remaining ingredients when you are ready to eat for maximum freshness and texture.
Tweak the ingredients and flavours suit your tastes and the types of fresh fruits that are in season. You can use any stone fruits like plums, cherries, peaches or nectarines. You can also add coulis, stewed rhubarb, a little lime zest or passion fruit. Or, add a little vanilla for an extra boost of flavour.
Although it is best eaten when freshly made (or within the first 12 hours), this Eton mess recipe can be stored in the fridge for 2-3 days. Although the meringues will soften, it will still taste amazing.
I don't recommend freezing Eton mess. The meringues will lose their texture when thawed and the berries and cream will become watery. A better option is making all of the elements ahead and assembling them when ready to eat.
Related Recipes
If you love this easy Eton mess recipe, you're going to love these other no-bake reader favourite desserts too!
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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
- I recommend making this recipe just before you want to eat it. An hour is all it needs in the fridge, but if it is left too long, the meringues will go soft and blend into the cream. And you absolutely want to have pops of crisp meringue in each bite! Consuming it within 12 hours is best.
- If you want make it ahead, I recommend keeping all of the elements separate until ready to serve. The whipped cream mixture can be stored in the fridge for 2-3 days. That way, you can assemble the remaining ingredients when you are ready to eat for maximum freshness and texture.
- Tweak the ingredients and flavours suit your tastes and the types of fresh fruits that are in season. You can use any stone fruits like plums, cherries, peaches or nectarines. You can also add coulis, stewed rhubarb, a little lime zest or passion fruit. Or, add a little vanilla for an extra boost of flavour.
- Storage: Although it is best eaten when freshly made (or within the first 12 hours), Eton mess can be stored in the fridge for 2-3 days. Although the meringues will soften, it will still taste amazing.
- Can I freeze this? I don't recommend freezing Eton mess. The meringues will lose their texture when thawed and the berries and cream will become watery. A better option is making all of the elements ahead and assembling them when ready to eat.
Jo
Hi could I add baileys to the cream
Lucy
Sure!