Strawberry Mess (also known as Eton Mess) is made with freshly-made meringue cookies, fresh whipped cream and sweetened strawberries.
STRAWBERRY MESS (ETON MESS)
If you haven't heard of this dessert or tasted it, let me just tell you that it is pure yumminess in a dish. In true English style, the ingredients are simple but the taste is anything but. It is simply meringue cookies (homemade or store-bought), fresh whipped cream, and strawberries all combined together, hence the name "mess." This dessert is absolutely perfect for this time of year when strawberries are coming into season.
TIPS FOR MAKING STRAWBERRY MESS:
- You can absolutely use store-bought meringues. They are fairly easy to make but to save time, just chop up some store-bought ones! You can usually find them in the bakery section or cookie aisle of your store.
- Also, the components of this dish can be made a few hours in advance (the meringue cookies can actually be made several days before and placed in an airtight container.)
- When buying the cream, you want to look for the heavy whipping cream. This will make for the thicker, homemade whipped cream.
- Don't want to make whipped cream? You can use an (8 oz) tub of thawed Cool Whip. Serious talk: try making it homemade first. It's worth the little bit of work it takes to make!
- You'll want to serve this the day it is made. It's not quite the same if you eat it the next day. It tends to get mushy (but if you like that sort of taste - then go for it!)
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- egg whites
- cream of tartar
- granulated sugar
- vanilla extract
- heavy whipping cream
- vanilla extract
- fresh strawberries
HOW TO MAKE ETON MESS:
For the Meringue Cookies: Preheat oven to 200 degrees F and place the rack in the center of your oven. Line a baking sheet with parchment paper. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract. (Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it doesn't feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.)
Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Then, using two spoons or a cookie scoop, place 12 equal sized mounds of meringue onto the prepared baking sheet.
Bake the meringues for approximately 1 ½ to 1 ¾ hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish cooling. Makes about (12) 2-½ inch meringues.
For the whipped cream: In a large mixing bowl, place the whipping cream,vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. If not using right away, cover and place in the refrigerator.I like to use my stand mixer for this - makes the job much quicker.
For the strawberries: Place about one third of the strawberries in your food processor and process until just pureed. Or you can just mash them with a potato masher or fork. Cut the rest of the strawberries into bite size pieces and place in a small bowl, along with the pureed strawberries.
Sprinkle the granulated white sugar over the strawberries and stir to combine (can be made about one hour before assembling.)
To assemble: Break five to six meringue cookies (use more or less if you like) into bite size pieces.
Then gently stir in the strawberries and meringue cookies into the whipped cream.
Serve immediately. Makes 4 - 6 servings.
CRAVING MORE? GIVE THESE RECIPES A TRY!
STRAWBERRY MESS (ETON MESS)
Ingredients
For the meringue cookies:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ¾ cup of superfine or caster sugar (see notes)
- ½ teaspoon pure vanilla extract
For the whipped cream:
- 1 cup heavy whipping cream
- ½ teaspoon pure vanilla extract
- 1 tablespoon granulated white sugar
For the strawberries:
- 1 pound fresh strawberries
- 2 tablespoons granulated white sugar
Instructions
- Meringue Cookies: Preheat oven to 200 degrees F and place the rack in the center of your oven. Line a baking sheet with parchment paper.
- In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until foamy.
- Add the cream of tartar and continue to beat the whites until they hold soft peaks.
- Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks.
- Beat in the vanilla extract. (Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it doesn't feel gritty.
- Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding.
- Then, using two spoons or a cookie scoop, place 12 equal sized mounds of meringue onto the prepared baking sheet.
- Bake the meringues for approximately 1 ½ to 1 ¾ hours, rotating the baking sheet from front to back (about halfway through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp.
- Turn off the oven, open the door a crack, and leave the meringues in the oven to finish cooling.
- Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.
- Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
- Strawberries: Place about one third of the strawberries in your food processor and process until just pureed. Or you can just mash them with a potato masher or fork.
- Cut the rest of the strawberries into bite size pieces and place in a small bowl, along with the pureed strawberries.
- Sprinkle the granulated white sugar over the strawberries and stir to combine
- To assemble: Break five to six meringue cookies (use more or less if you like) into bite size pieces. Then fold the strawberries and meringue cookies into the whipped cream.
- Serve immediately.
Video
Notes
- Meringue cookies are super easy to make but many grocery stores now carry them already premade. You can sometimes find them in the bakery section of your store.
- A note about superfine sugar: If you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor
- This is best the day it is made. It can be stored in the refrigerator (covered) for a day but the meringues will get soft.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: April 2011
Updated & republished: April 2020
Vette
Oh, fantastic! My husband LOVES meringue cookies (I just made a batch with cotton candy sugar for flavoring) and I know he'd adore this. This reminds me of another recipe I got from an Australian friend for pavlova, except it's smaller and uses whipped cream. We'll be able to eat it faster, too, before the meringue gets soggy. Thanks so much for sharing!
Marcia Duggan
This dessert was so delicious! I have never had this before but we absolutely loved it!!