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Traditional Eton Mess Recipe

Berry Tempting: Eton Mess


I love any food or drink with a good story behind it, from Singapore Slings to Kentucky Hot Browns. That's why I've been wanting to make the Eton Mess, a strawberry dessert recipe with hundreds of years of English custom behind it, practically forever.

This no-cook berry pudding was first created sometime in the 1800s at Eton College, one of Britain's most distinguished public schools. It's served with great fanfare every year at the school's June 4 celebration picnic, which is held on the playing fields following a cricket game against the students of neighboring Winchester College.

Although historians believe it was first served with bananas, strawberries became de rigueur over the years, as did the addition of crumbled meringue cookies. Think of it as an inside-out pavlova — creamy, crispy, fruity, and sticky. For the five-ingredient recipe, read more.

Eton Mess

Eton Mess

Eton Mess Recipe

Ingredients

1 pound strawberries, hulled and quartered
3 tablespoons granulated sugar
1 cup heavy cream
1/4 cup confectioners' sugar
3 cups coarsely crumbled pink or white meringue cookies (about 4 ounces)

Directions

  1. Gently stir together strawberries and granulated sugar in a large bowl. Cover, and let stand at room temperature until juices are released, at least 30 minutes (or refrigerate overnight).
  2. Coarsely crush berries using a potato masher. Whisk together cream and confectioners sugar in a large bowl until soft peaks form. Gently fold in cookies and berries (with juices) until almost combined but ribbons of juice remain. Serve immediately.

Serves 6.


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merie33 merie33 6 years
If you do all that anonymous, it won't be Eton Mess. And correct me if I'm wrong, but half and half can't be whipped into soft peaks, can it?
merie33 merie33 6 years
If you do all that anonymous, it won't be Eton Mess. And correct me if I'm wrong, but half and half can't be whipped into soft peaks, can it?
Soniabonya Soniabonya 6 years
how would one be able to to take this to a party or store it?
komler komler 6 years
I made this for the Norwegian national day on May 17. I did not add the extra granulated sugar or confectioners' sugar, though, as the cream and the meringues really make it sweet enough as it is. Oh, and I made the meringues from scratch - and used blue food colouring to get the colours of the Norwegian flag in the recipe - red strawberries, white cream and blue meringues. It tasted yummy, and I got a lot of compliments on it.
komler komler 6 years
I made this for the Norwegian national day on May 17. I did not add the extra granulated sugar or confectioners' sugar, though, as the cream and the meringues really make it sweet enough as it is. Oh, and I made the meringues from scratch - and used blue food colouring to get the colours of the Norwegian flag in the recipe - red strawberries, white cream and blue meringues. It tasted yummy, and I got a lot of compliments on it.
Kristensaurus Kristensaurus 6 years
This looks really delicious and refreshing.
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