Easy Eton Mess with Meringue Crunch
Fresh strawberries, fluffy whipped cream, and crunchy meringue combine in this quick and refreshing British dessert. This recipe requires no baking and comes together in just 10 minutes using simple ingredients.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 634 kcal
- 2 cups fresh strawberries hulled and halved (reserve a few whole for topping)
- 1 tablespoon granulated sugar optional, depending on sweetness of strawberries
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- 4 –5 store-bought meringue nests or about 1 ½ cups crushed meringue cookies
PREP THE STRAWBERRIES: Wash and hull the strawberries. Cut them in half or quarters if they are large. Place them in a bowl and sprinkle with granulated sugar if using. Let them sit for about 10 minutes to release their juices.
WHIP THE CREAM: In a large mixing bowl, combine the heavy cream, vanilla extract, and powdered sugar. Whip using a hand mixer or a whisk until soft peaks form. The cream should be smooth and creamy, not stiff.
CRUSH THE MERINGUE: Place the meringue nests or cookies in a bowl or zip-top bag and gently crush them into bite-sized pieces using your hands or a rolling pin. Avoid crushing them too finely; small chunks add the best texture.
ASSEMBLE THE ETON MESS: In serving glasses or a large bowl, layer a spoonful of whipped cream, a handful of strawberries, and a sprinkle of crushed meringue. Repeat the layers, finishing with a dollop of whipped cream, a few strawberry halves, and extra meringue pieces on top.
SERVE: Serve immediately for the best texture, or chill in the refrigerator for up to 30 minutes before serving.
- Use store-bought meringue for ease, or homemade if preferred.
- Strawberries can be swapped with other berries like raspberries or blueberries.
- Adjust sugar based on the sweetness of your fruit.
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