Traditional Eton Mess
If you are pressed for time, this is a great easy dessert to make. Traditionally made with whipped cream, you can reduce the fat by substituting with greek yogurt.
Servings 4 servings
Equipment
Ingredients
- 4 cups strawberries, hulled 500 g
- 2 tbsp. caster sugar superfine sugar*
- 2 cups heavy whipping cream 500 m
- 2 tbsp. icing sugar
- 1 tsp. vanilla extract
- 6 meringue nests or homemade**
Instructions
- Macerate the strawberries: Slice about two-thirds of the fresh strawberries, hulled and toss with 2 tablespoons caster sugar (superfine sugar). Set aside for at least 30 minutes. They will release juice and soften slightly. This is what gives the dessert its colour and sauce
- Prepare the remaining strawberries: Halve or quarter the remaining strawberries and set aside. These go in at the end for texture and freshness.
- Whip the cream: Pour the whipping cream into a large chilled bowl. Add the icing sugar and vanilla extract. Whip to soft peaks only. Stop before it gets stiff. You want it to fold and drape, not stand in peaks. Over-whipped cream will make the mess too dense.
- Break the meringue: Roughly crumble in three meringue nests — you will need different-sized chunks for texture, as well as a little fine dust. Leave one cookie to garnish.
- Assemble: Fold the macerated strawberries and their juice through the whipped cream in two or three turns. Add the crushed meringue and the reserved fresh strawberries. Fold again, no more than three or four times. You want visible streaks of strawberry, cream, and meringue. Do not overmix.
- Serve immediately: Spoon into glasses or a large bowl. Serve within 20 minutes. The meringue will begin to soften after that, which is acceptable, but you lose the crunch contrast. Garnish with a fresh strawberry and meringue cookie if you like.