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Loading...A quintessentially British summer dessert that celebrates the joy of imperfection. Crispy shards of baked meringue are gently folded through soft whipped cream and juicy, macerated strawberries, then served in cloud-streaked glasses that look almost too pretty to dig into.
Prep Time20 mins
Cook Time75 mins
Total Time95 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 610 kcalCalories
- 36 gFat
- 23 gSaturated Fat
- 60 gCarbs
- 3 gFiber
- 50 gSugar
- 8 gProtein
- 55 mgSodium
- 220 mgPotassium
- 95 mgCalcium
- 0.5 mgIron
- 70 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the meringue
- 4 large egg whites, room temperature
- 200 g caster sugar
- 1/4 tsp cream of tartar
- Pinch of fine sea salt
For the macerated strawberries
- 500 g ripe British strawberries, hulled and halved
- 2 tbsp caster sugar
- 1 tbsp fresh lemon juice
- 2 tbsp elderflower cordial (optional)
For the whipped cream
- 300 ml double cream, well chilled
- 1 tsp vanilla extract
- 1 tbsp icing sugar, sifted
Directions
- Preheat the oven to 110°C (225°F) and line a large baking tray with parchment paper.
- In a scrupulously clean, dry bowl, whisk the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking on high between each addition, until the meringue is thick, glossy, and holds stiff, sharp peaks.
- Spoon or pipe the meringue into 8-10 cm rounds on the prepared tray. Bake for 70 to 75 minutes until the shells are dry, pale, and crisp on the outside. Turn off the oven, prop the door ajar with a wooden spoon, and leave the meringues inside to cool completely.
- While the meringues bake and cool, toss the halved strawberries with the sugar, lemon juice, and elderflower cordial if using. Let stand for 20 minutes, then gently crush about a third of the berries with a fork to release a ruby-red juice.
- In a chilled mixing bowl, whip the double cream with the vanilla and icing sugar until it just holds soft, billowy peaks. Stop before it becomes stiff, it should still fold easily.
- Roughly break half of the cooled meringues into bite-sized shards and tip them into a large mixing bowl. Add the macerated strawberries along with all their juices and the whipped cream.
- Fold everything together very gently with a rubber spatula using just a few sweeping motions. Leave visible swirls of cream and streaks of strawberry, an Eton Mess should look gloriously imperfect.
- Divide the mixture among 4 glasses, coupes, or shallow bowls. Top with the remaining whole or halved strawberries and crumble over the remaining meringue for a slightly tidier finish.
- Drizzle over any leftover strawberry juices and serve immediately so the meringue stays crisp against the cold cream.
Cook’s Notes
- For a shortcut, swap the homemade meringues for 4 good-quality store-bought meringue nests, slightly crushed.
- Resist overwhipping the cream; soft billowy peaks fold more easily and give the dessert its signature pillowy texture.
- A splash of elderflower cordial adds a delicate floral note that is classically associated with this dessert at English country fêtes.
- Always assemble just before serving so the meringue retains its crunch against the cold cream.
- For a winter version, macerate the strawberries in a spoon or two of sloe gin or cassis instead of elderflower.
