Eton Mess

Eton Mess is a traditional summertime British dessert. Crunchy meringue, whipped cream and fresh berries are all you need to whip up this tasty treat.


I developed this version as one of the recipes for my costing class back in February/March and when it came time for me to pick something to submit to The Oregonian for my June recipe, I decided to go with this.


Berry season in Oregon is one of my favourite times of the year. I love nothing better than going strawberry picking, eating berries, and creating different recipes with them. I went berry picking last weekend with a few of my friends and while my knee didn’t appreciate all the fun I had, it was a wonderful day full of sunshine, berries, and laughter — three of my favourite things 🙂

I have finals next week, but after that I promise I’ll be coming at ya with more recipes and stories and anything else I can think of to throw your way! I can tease you a little bit and tell you I’m catering a couple of events this summer and I’m SO EXCITED!! I’ll be a master of all things Greek!

But back to the recipe.



You can absolutely make this with pre-made meringues and whipped cream if you don’t want to make them yourself. I just get joy out of bashing down on my meringues when they’re done – get a little frustration out, you know?

Processed with VSCOcam with c1 preset

Anyway, here’s the recipe. Brazil is about to go open the World Cup, so I have some football viewing to do. Enjoy!


Eton Mess:
Serves 6


  • 3 egg whites
  • 6 oz. sugar (between 3/4 and 1 cup)
  • 1 pint heavy whipping cream
  • 1 pound berries (strawberries, raspberries, blueberries, etc.)


  1. Line a baking sheet with parchment paper. Preheat oven to 200°F.
  2. In an electric mixer, whip egg whites until soft peaks form. With mixer still running, slowly add sugar, one to two tablespoons at a time, until stiff peaks form.
  3. Spoon meringue onto prepared baking sheet. Bake for 1 – 1 1/2 hours, until dry and hard on the outside. Turn oven off, but leave meringues in oven for a couple of hours to dry out.
  4. When the meringues are cold and dry, crush them into pieces. Chop the berries and whip the cream using a mixer until it reaches whipped cream consistency.
  5. In a large bowl, mix together the whipped cream, chopped berries and most of the crushed meringue.
  6. Divide between bowls and top with remaining meringue and sliced berries.



One thought on “Eton Mess

  1. Pingback: Berry Pavlova | Bryony Cooks

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