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This stack of deliciousness is what's called an Eton Mess. With layers of strawberrries, cream, and meringue, it's so simple and yet it's mindblowingly good.

Eton Mess

Eton Mess is a delicious jumble of crisp meringue, sweet cream, and fragrant strawberries. For my version of this classic British dessert, I use a foolproof Swiss Meringue baked into thin sheets, and layer it with white chocolate whipped cream and fresh berries.
Course Dessert
Cuisine Best, British
Keyword pastry, strawberry, sweets
Level Intermediate
Main Ingredient Dairy, Egg, Fruit
Diet Gluten-Free, Pescatarian, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 400 kcal

Ingredients

for meringue

  • 2 large egg whites
  • 100 grams granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

for whipped cream

  • 3/4 cup heavy cream
  • 85 grams white chocolate (I used Valrhona Ivoire)

for serving

  • 300 grams strawberries (hulled and quartered)

Instructions

  1. Preheat oven to 210 degrees F (100 C).
  2. Add the egg whites, sugar, and cream of tartar into a heatproof (glass or stainless steel) bowl of an electric mixer.
    Separating egg yolks from whites to make Swiss Meringue
  3. Add a few inches of water to a wide pot that's large enough to hold your mixer bowl. Turn on the heat, and float the bowl in the water. Slowly heat the egg whites, whisking them, until the mixture reaches 140 degrees F (about 60 degrees C).
    Heating egg whites and sugar for meringue.
  4. Affix the bowl to an electric mixer fitted with the whisk attachment and add beat the eggs until they form a glossy meringue that holds soft peaks.
    Whipped egg whites.
  5. Add the vanilla and continue whisking until the meringue holds firm peaks.
    Swiss Meringue for Eton Mess.
  6. Line a baking sheet with a silicone mat or parchment paper.
  7. Spread the meringue into a thin, even layer on the baking sheet.
    Spreading meringue into a thin layer on a baking sheet.
  8. Bake the meringue until it's crisp (about 1 hour).
  9. While you are waiting for the meringues, put the white chocolate in a heatproof bowl, along with 3 tablespoons of cream. Put the bowl over a pot of warm water and stir until the mixture is smooth and free of lumps.
    Melting white chocolate over a double boiler.
  10. Whip the remaining cream until soft peaks form. Add the melted white chocolate in two additions, and continue whipping until the cream is no longer pourable, but it is still soft. Refrigerate the cream until you're ready to assemble the Eton Mess.
    Adding white chocolate to whipped cream.
  11. When the meringue is crisp, allow it to cool enough to handle, and then gently separate it from the mat. Break the sheets into pieces that you can stack.
    Breaking crisp meringue into small sheets for making Eton Mess.
  12. To assemble, layer the meringue, white chocolate mousse, and strawberries in a glass. Garnish with strawberries or mint. The Eton Mess should be eaten as soon as it's assembled.
    Plating an Eton Mess in a glass.
Nutrition Facts
Eton Mess
Amount Per Serving
Calories 400 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g70%
Cholesterol 65mg22%
Sodium 64mg3%
Potassium 251mg7%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 41g46%
Protein 4g8%
Vitamin A 655IU13%
Vitamin C 44.4mg54%
Calcium 83mg8%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.