Strawberry Eton Mess
This Strawberry Eton Mess recipe is made for a hot South African Christmas, when a cold pudding feels far more inviting than another dish from the oven. Juicy strawberries, whipped cream and broken meringues come together in a few minutes, with no baking needed if you use ready-made meringues.
The trick is to leave some texture: crush a few berries for their juice, keep others in chunks, and break the meringues into uneven pieces. Fold everything together only when you are ready to serve, so there is still a little crunch. You can spoon it into six glasses or bring a bowl to the table; either way, a few red berries on top make it look festive without much fuss.
Ingredients
Instructions
- 1Set aside 6 small strawberries for the tops, halving them if you prefer. Cut the remaining strawberries into bite-sized pieces.
- 2Place roughly a third of the chopped strawberries in a bowl with the caster sugar and lemon juice. Crush lightly with a fork, leaving some small pieces.
- 3Stir the remaining chopped strawberries into the crushed fruit. Leave for 10 minutes to release their juices, keeping the bowl in the fridge if the kitchen is hot.
- 4Pour the cold cream and vanilla into a chilled mixing bowl. Whisk to soft peaks: the cream should hold a gentle mound, with the tip folding over when you lift the whisk. Stop before it becomes stiff or grainy.
- 5Break the meringues into a mixture of small chunks and coarse crumbs. Reserve a small handful for finishing.
- 6Just before serving, gently fold the remaining meringue pieces into the cream. Add the strawberry mixture and its juices, then fold only two or three times to leave pink streaks rather than a uniform colour.
- 7Divide between 6 dessert glasses or small bowls. Top with the reserved strawberries and meringue pieces, and serve immediately while the meringue still has some crunch.
Nutrition (per serving)
- Calories
- 332 kcal
- Carbohydrates
- 27 g
- Protein
- 3 g
- Fat
- 24 g
- Saturated fat
- 15 g
- Sugar
- 24 g
- Fibre
- 1.7 g
- Sodium
- 40 mg
- Cholesterol
- 90 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- On a hot Christmas day, chill your mixing bowl and whisk for 15 minutes before whipping the cream. This makes it easier to achieve soft peaks.
- Prepare the strawberry mixture and whip the cream up to 4 hours ahead. Cover and refrigerate them separately, then briefly whisk the cream by hand if needed before assembling.
- Keep the meringues in an airtight container at room temperature until serving. Humidity and the moisture in the fruit and cream will soften them.
- Serve straight from the fridge rather than leaving this pudding on a sunny buffet table. Refrigerate leftovers promptly and eat within 24 hours; the meringue will be soft but still tasty.
Frequently asked questions
Can I use frozen strawberries?
Yes, although fresh strawberries give the best texture. Thaw frozen berries in the fridge, drain off excess liquid and use them for the crushed fruit mixture. Too much thawing liquid can make the cream runny.
Can I assemble Eton mess the night before?
It is best assembled just before serving because meringues quickly soften in cream. For advance preparation, keep the fruit, whipped cream and meringues separate as described above.
Does the cream need extra sugar?
No. The meringues supply plenty of sweetness, while the small amount of caster sugar helps draw juice from the strawberries. If your berries are especially sweet, you can leave out the caster sugar.
