Eton Mess Dessert, a very easy, quick, no-bake fruity treat!
With a delicious mix of cream, strawberries, meringue and strawberry sauce, no surprise why this classic British Dessert, is a favourite for so many.
We add some crushed biscuits on top for an extra crunch.
We have a few tips and tricks up our sleeve to help you along the way. Follow along our step by step pictures to make your own.
Another naughty recipe to tempt you on to our page!!
How do you make Eton mess from scratch?
There is not much to it to be honest its is just layering of cream, strawberries, crumbled meringue and strawberry sauce.
I will take you through how to make the homemade sauce and whip the cream, ready to layer up!
How to make Strawberry Sauce?
In the UK the strawberries are best in the spring & summer. Autumn & Winter months they can be a bit hit and miss.
This is why we used Frozen Strawberries, guaranteed to be sweet all year round!
You can use Frozen or Fresh Strawberries or a mix of both? The choice is yours!
Keep 6 chopped in half for topping, then half chopped small and the other half pureed for the strawberry sauce.
Best way to make Homemade Whipped Cream?
We like to add Vanilla extract to our cream to give it some extra flavour, you can add any flavouring you like.
Top tip!! Freeze your bowl and whisks, for about 5-10 mins before whisking your whipping cream! This will make it a lot quicker & easier to whisk up to the perfect consistency.
Use an electric hand whisk/or a stand mixer on high, it should take about 5-6 minutes (varies depending on your mixer speed).
You will know when it’s ready when you remove the whisk it will form soft peaks and the cream will stick to the whisk when lifting. Keep checking between whisking.
Soft peaks are perfect for this recipe, if using on a cake I would whisk for longer, about 8 mins until firm peaks form as it holds itself better.
We used a piping bag and nozzle to make up our layers, however, you don’t have one, don’t panic, just spooning it on will be fine.
It is called Eton Mess after all!! No need to be neat.
How to layer your Eton Mess Dessert
We used two fairly large glasses to assemble but you can use a big serving dish to share from or smaller glasses to serve more people.
Work in layers to make your Eton Mess Dessert as pictured below
- Whipped cream
- Chopped Strawberries
- Crumbled Meringue
- Strawberry Sauce
Repeat these layers until at top of the dish, ending with whipped cream.
Then add a whole mini meringue in the middle, halved strawberries around it.
Add a sprinkle of your favourite biscuit/cookie on top of your Eton Mess Dessert to give it that extra crunch and a bit of colour.
We used Biscoff biscuit as this is a family favourite and always in our cupboard but any will do!
We also put a mint leaf on top of our Eton Mess Dessert, but that is purely for decoration, it makes a good photo, no-one ate them!
Eton Mess Dessert
- 150 ml (⅔ cup) Whipping Cream
- 50 grams (¼ cup) Icing Sugar
- 1/2 tsp Vanilla Extract
- 350 grams (2 cups) Strawberries we used frozen (defrosted) 6 chopped in half, the rest chopped small
- 6 Mini Meringues crushed, save two whole for the topping
- 3 biscuits/cookie crumbled
- 2 mint leaves
- Place your serving glasses, whisking bowl and whisk in the freezer for 5-10 mins.
- Place half of your chopped strawberries in a bowl, use a hand mixer to puree them down to a sauce. Set aside.
- Place the whipping cream, icing sugar and vanilla extract in a small mixing bowl
- Whisk until forming soft peaks, then place the whipped cream into a piping bag
- Take the serving glasses out of the freezer and start layering your Eton mess
- In turn layer; 1.Cream2. Chopped Strawberries3. Crushed Meringues4. Strawberry Saucethen repeat until you get to the top of the glass.
- Finish with a layer of cream, add a whole meringue and surround it with halved strawberries, sprinkle with crushed biscuits and a mint leaf. Enjoy!!