A while back, I made some lovely Meringue Nests and had some leftover meringues. I stashed them in an airtight container on top of the fridge. Now, in my defense, I can’t see up there, and forgot about them…long story short, when I finally came across those few lonely meringue nests, weeks later, they were still fine. I had some berries in the fridge, so Eton Mess made sense!
Eton Mess
Eton Mess is kind of what it sounds like; this classic dessert has a long association with the boys’ boarding school in Windsor, England, Eton College, and looks a bit of mess. Never mind that other British recipes also use the moniker “mess”; this one’s fame eclipses them all.
About Eton Mess:
Eton Mess is nothing short of delightful. The bits of crispy, chewy meringue mingle with lightly sweetened whipped cream, and gently folded throughout are fragrant, fresh strawberries and their juices. I do an extra touch; I like to take about a third of the berries and crush them with a tablespoon or two of strawberry jam just coz I’m extra like that!
The dish can be served all mixed together (more traditional) or layered, your choice. It’s often served individually in glasses, either a fancier stemmed one or, for a more modern take, an elegant straight-sided one. Rather than individual servings, Eton Mess can be presented, layered, or mixed already, in a footed trifle dish.
History of Eton Mess:
There’s something about a food that comes with a fascinating history. It’s often said that Eton Mess came about after a cricket match when a meringue dessert was dropped, then scooped up and served. That may be the first recorded documentation on the three-second rule I’ve heard!
There’s a story about a Labrador, later proven untrue, but after my Gibson, I wouldn’t put anything past a lab! He appropriated his fair share of food over the years, including my Lemon Meringue Pie, below.
This lemon meringue pie looks a little funny – because Gibs knocked it off the table and ate half of it before my pics!! I was able to salvage a couple pieces for the picture.
About Making Ahead:
- You won’t want to make Eton Mess ahead of time; it’s best assembled right before being eaten so the meringues remain crunchy.
- While the berry sauce can be made ahead by a day or two, the whipped cream is best made right before serving.
- The meringues, though, to make the dessert, are best to be made ahead…depending on the weather (it’s the humidity that does them in), they can be stored in an airtight container for two to three weeks (sometimes longer) or frozen three to six months. Use wax paper to layer if necessary.
Eton Mess – I can’t decide if this pic is scary or the perfect bite!
Variations:
Traditionally made with strawberries, this recipe can be varied by using mixed fruits, layers of good jam (heat with a little water or juice and then cool to make a sauce if the jam is a stiff one), or lemon curd.
We often use yogurt instead of sweetened whipped cream for a healthier version of Eton Mess. The tangy yogurt offsets the sweetness of the meringue, and we love it just as much as the original version. Since plain yogurt is a staple at our house and needs no whipping, it can be assembled quickly anytime there are leftover meringues.
Leftover Eton Mess:
- Eton Mess is best served right after assembly to retain the crunch of the meringue, but it will last for about two days in the fridge before it becomes unappealing.
- The components, however, can be stored longer, especially if the whipped cream is stabilized, so any leftovers can quickly be assembled and served.
- Attempt to freeze at your peril, lol!
Other Meringue Recipes You Might Like:
Chocolate Swirl Meringue Cookies
About Meringues and Egg Whites:
This is a fabulous recipe to use any time you have leftover meringues. It’s also a fabulous way to use a few leftover egg whites.
If leftover egg whites are a regular thing at your home, see my post Over 75 Ways to Use Leftover Egg Whites. It includes information on how to properly refrigerate or freeze them.
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Eggs:
- Both Aldi & Lidl, as well as buyer’s clubs (you will need to buy larger amounts at the buyer’s club), have great everyday prices, but usually do not approach a great pre-holiday grocery store sales price.
- If you have room, stock up at a low. Eggs, according to the National Egg Board, keep well for 4 to 5 days after the pack date, or about 3 weeks after buying. Hard-boiled eggs can be safely used up to a week in the shell but only a day if peeled.
- Don’t store in the door; keep in original package on a bottom shelf in the fridge.
Cream:
- Cream is always cheaper at discount groceries like Aldi & Lidl. Their everyday price usually beats out the buyer’s club and the best grocery store holiday sales price.
- Cream keeps for weeks, so if the standard grocery is the only option, get in the habit of picking up at a low price before holidays.
Strawberries:
- The sales price of strawberries (especially before holidays) at the grocery is often half the regular price; time your use around those sales. Discount stores have great pricing in season.
- Once picked, strawberries will not continue to ripen. What you see is what you get.
- Easy Storing Method: Before buying, inspect for damage or mold. Once home, remove any damaged berries, place paper towels on top of the berries (or line the inside of the lid), and stash the package upside down. This keeps them away from condensation that forms on the bottom of the package.
- Vinegar Wash: Dunk (don’t soak) berries in a mix of 1 part vinegar to 3 parts cool water. Rinse and dry. Store in a paper towel-lined container, loosely covered. Works only slightly better than the method above.
Eton Mess
Eton Mess
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Cuisine: British
Ingredients
Note: Time is for assembly, assuming the meringues are made ahead
- 2 cups strawberries, one pint, sliced
- a tablespoon or two of strawberry jam
- 1 tablespoon sugar
- about 2 cups broken meringue pieces. I use 1/3 of the recipe for Meringue Nests
- 2 cups whipping cream, whipped and sweetened to taste with confectioners (powdered) sugar
Instructions
Remove about 1/3 of the sliced berries and crush them. Mix with a tablespoon or two of strawberry jam to make a sauce.
Mix the remainder of the berries with sugar, and if time allows, leave at room temperature for 15 minutes to an hour.
Assemble for serving; do any of the following:
- In a bowl, gently fold the meringues, then most of the berries and the berry sauce with the whipped cream, leaving large amounts of the whipping cream still white and distinct. Divide into individual servings. Save a small amount of berries and meringue for garnish.
- Layer the meringue, strawberries, sauce, and whipped cream in individual serving dishes, again saving out small amounts of the berries and meringue for garnish
- If serving as a whole rather than individual servings, mix as above in a bowl and transfer to a larger serving dish, or layer in a trifle dish.
Notes:
- If you’re making the linked meringue for this recipe, no need to pipe out nests. Use the recipe given or adjust to size and simply smooth the meringue out into about 1/2 inch layer.
- To learn more about measuring strawberries, see this article: Strawberry Measurements by the Spruce.
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