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Eton Mess

Eton Mess

It’s a very famous English recipe. This trio of strawberries, cream and meringues is said to have originated at Eton College in the late 19th century after a pavlova-style dessert was dropped.

Eton Mess

16 April 2021
: 7 to 10 people
: 20 min
: 20 min
: Very easy

You can also use a combination of strawberries and raspberries.


  • 500 gr small, sweet ripe strawberries
  • 2 big readymade meringues coming from the pastry shop
  • 2 vanilla sugar packets
  • 500 ml very cold double cream
  • 1 electric mixer
  • Step 1 Gather the ingredients. If needed wash and dry the strawberries properly.
  • Step 2 Put a large bowl in a freezer. 5 minutes later pour the double cream into the bowl, add the vanilla sugar and whip to soft peaks. Leave in the fridge.
  • Step 3 Roughly squash the meringues into small to medium bite-size chunks in a big bowl. Set aside.
  • Step 4 Shortly before you’re ready to serve cut in two or in quarters the fruits, depending on their size : they need to be bite-size. Put half the strawberries in a bowl and crush some of them lightly with the back of a folk until their juice begins to flow. You combine everything at the last minute only. Using a large spoon, fold the crushed strawberries, meringues pieces and remaining fruits as quickly and gently as you can. Just mix and spoon into individual bowls or glasses. A trifle or nice glass serving dish will be great too.

Good to know!

Your Eton mess will be better if you use firm strawberries. Use them at room temperature, not fridge cold. When ready, serve as soon as you can because the meringues will go soggy if kept for too long.

Thank you Karin for the recipe.

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