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Eton Mess Recipe

This Eton Mess is the perfect blend of crunchy meringue and soft whipped cream. Paired with Strawberries it’s the best dessert for summer.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Summer
Keyword: easy dessert recipe, Eton Mess, Strawberries, summer dessert
Servings: 1 (6-inch, 3 layer) pavlova cake
Calories: 126kcal
Cost: $10

Ingredients

Pavlova

  • 3 large egg whites
  • 1/4 teaspoon white vinegar
  • 3/4 cups granulated sugar
  • 1/2 teaspoon pure vanilla extract

Layering Things:

  • 1 cup heavy cream
  • 1 tablespoon powdered sugar sifted
  • 1 pound strawberries hulled and sliced
  • Fresh chamomile leaves as garnish (optional)
  • Baby strawberries as garnish (optional)

Instructions

  • To make the Pavlova: preheat the oven to 250 degrees F. Line a baking sheet with parchment.
  • To the bowl of a stand-up mixer, with the whisk attachment, add the egg whites and vinegar; beat until frothy, about 2 minutes. With the mixer running, slowly incorporate the sugar; beat until stiff peaks form, about 5 additional minutes. Mix in the vanilla extract.
  • Take a 5 or 6-inch plate, flip it over onto the parchment, and use it trace 3 circles. Divide the meringue evenly amongst circles, smoothing them out until they’re about 1-inch thick. Transfer to the oven to bake for 1 hour until hard and crisp on the outside. Turn the oven off, prop open the oven door, and allow to cool completely on the baking sheet.
  • To make the whipped cream: add the heavy cream and powered sugar to a bowl. Using an electric mixer, beat the cream and sugar together until fluffy, soft peaks form.
  • Place the first meringue disk on a plate. Top with 1/4 cup of heavy cream (feel free to eyeball this measurement) and smooth it out until it reaches the edges. Top with strawberry slices. Repeat until you’ve made three layers. For the top, add more strawberries and garnish with chamomile leaves and baby strawberries.
  • When you’re ready to plate, smash the meringue a bit with a knife and divide amongst bowls. That’s your mess!

Notes

Tips:
  • Meringue can be made 2 days ahead of time, just store in a zip top bag at room temperature.
  • Swap out the strawberries for your favorite juicy fruit that's in season
Equipment:
KitchenAid Stand-Up Mixer | Nordic Baking Sheet | OXO Fine-Mesh Strainer

Nutrition

Serving: 6g | Calories: 126kcal | Carbohydrates: 100g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 12mg | Potassium: 53mg | Fiber: 3g | Sugar: 20g | Vitamin A: 24IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg