Eton Mess
297kcal2.3g protein29.8g fat6.5g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy · sometimes contains gluten, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
ContainsdairyIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (meringue) · egg (meringue) · peanut (meringue) · tree nut (meringue) · sesame (meringue) · soy (meringue) · shellfish (meringue) · fish (meringue)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 500 g | strawberries |
| 2 tbsp | sugar |
| 500 ml | heavy cream |
| 150 g | meringues |
Steps
- mix5 minsome berries crushed, some intactHull the strawberries, crush about a third with the sugar and cut the rest into pieces. This creates enough berry juice to marble the cream without turning the entire dessert into uniform pink puree.
- whip4 minsoft peaksWhip the cold cream only to soft peaks. Stiff cream makes the dessert heavy and resists the loose folding that gives Eton Mess its intentionally irregular texture.
- mix2 minlarge visible streaks and piecesFold the crushed and cut strawberries through the cream with most of the broken meringue, stopping while obvious streaks and chunks remain. Uniform mixing dissolves the contrast that makes the dessert work.
- top1 minserve immediatelySpoon into bowls and scatter the remaining crisp meringue over the top. Serve immediately; once assembled, berry juice and cream begin softening every meringue fragment.