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British Eton Mess


This light, sweet, crunchy, and elegant British Eton Mess is so simple! It’s made up of a creamy Chantilly Cream (essentially just sweetened whipped cream), a mixture of jammy Macerated Strawberries and last but not least, crisp and airy crushed meringue cookies!


Units Scale

For Macerated Strawberries:

1 + 1/2 lbs. strawberries

2 Tbsp. white sugar

For Chantilly Cream:

1 + 1/2 cups heavy cream

1/3 cup powdered sugar

1/2 tsp. vanilla extract

For Meringue Cookies (or use store-bought):

2 egg whites

1/4 tsp. cream of tartar

1/2 tsp. vanilla extract

a pinch of salt

1/2 cup white sugar


1. To make the meringues: In a medium-sized bowl, combine 2 egg whites, 1/4 tsp. cream of tartar, 1/2 tsp. vanilla extract, and a pinch of salt. Beat that with a hand mixer for 7 minutes, until stiff peaks.

2. Now slowly add in 1/2 cup white sugar, 1 Tbsp. at a time, beating with each addition. Transfer the meringue to a piping bag, and pipe onto a lined baking sheet. Bake at 200 degrees F for 2 hours. Then open the oven door, and let it sit for 15 minutes.

3. To make the Macerated Strawberries: In a medium bowl, add in 1 lb. of halved strawberries, and mash with a fork, until pureed. Add in 2 Tbsp. of white sugar, and add in the remaining 1/2 lb. of diced strawberries. Set aside.

4. To make the Chantilly Cream: In a small bowl, beat together 1 + 1/2 cup heavy cream, 1/3 cup powdered sugar, and 1/2 tsp. vanilla extract. Beat that until medium-soft peaks.

5. To assemble: First crush up your meringue cookies. To a parfait cup, layer on some of your cream, crushed meringues, a few spoonfuls of the macerated strawberries, and repeat the layers again! Top with a nice dollop of cream, a halved strawberry and a meringue. Repeat; this recipe makes about 4-6 Eton Mess.

  • Prep Time: 5 mins.
  • Chill Time: 10 mins.
  • Cook Time: 0 mins.
  • Category: Dessert
  • Method: No Bake


  • Serving Size: 1 serving
  • Calories: 300