Eton Mess
Eton Mess has got to be the ultimate British summer dessert. It evokes garden parties and Wimbledon matches and is basically strawberries and cream with a posh twist - what's not to love?
Even better, this dessert looks and sounds far more impressive than it actually is to make. I've used shop-bought meringues here to keep things simple, but you can always make your own if you have the time and inclination. The homemade raspberry coulis is the element that really elevates this, it cuts through the richness of the cream and adds a beautiful splash of colour that makes this a real show-stopping dessert.
The whole thing comes together in less than 20 minutes, and you can easily make the raspberry coulis earlier in the day to save time when you're ready to serve.
Perfect for a summer garden party, a BBQ dessert, a Wimbledon viewing party, or just a Tuesday when you fancy something a bit special.
How Do You Make Eton Mess?
Short answer: crush meringue, fold it through whipped cream and fresh berries - then serve!
Eton mess is one of those desserts that looks impressive but has almost no technique to it. The beauty of this pudding is that it can be prepared in next to no time and involves no cooking or baking (unless you want to make your own meringue). Just make sure that the cream is whipped to the correct consistency - you want it soft and pillowy to mix into the berries and crushed meringue.
Don't overmix - the whole appeal of eton mess is the ripple of colour and texture from cream, fruit, and meringue - so just fold it enough to combine rather than turn the cream completely pink.
Why You'll Love This Recipe
- Ready in 20 minutes
Whip the cream, make the coulis, crush the meringue and assemble. One of the most impressive looking desserts for the least amount of effort.
- The raspberry coulis is a game changer
The tartness of fresh raspberry coulis cuts through the sweetness of the meringue and cream beautifully - far more interesting than strawberry sauce and that deep crimson colour looks absolutely stunning.
- No baking required
Shop bought mini meringues make this completely foolproof. All you need to do is crush them - genuinely one of the most satisfying steps in cooking.
- Looks completely stunning
The combination of white cream, red coulis, fresh strawberries and mint in a glass dish is the kind of dessert that makes people think you've gone to much more effort than you actually have.
- Perfect for entertaining
Make the coulis ahead, whip the cream in advance and keep the components separate in the fridge. Assemble just before serving - a gorgeous dessert with almost zero last-minute stress.
- A classic British summer dessert
Wimbledon, garden parties, summer BBQs - Eton Mess belongs at all of them. This version with raspberry coulis feels a little more special than the standard version and always gets compliments.
4 Servings 20 Minutes
Ingredients
- Double Cream - 300 ml
- Caster Sugar - 2 tbsp
- Icing Sugar - 1 tbsp
- Lemon Juice - 2 tbsp
- Meringue Nests - 4
- Vanilla Extract - 1 tsp
- Raspberries - 200 grams
- Strawberries - 250 grams
Method
- Make the raspberry coulis: Place the fresh raspberries and 2 tablespoons of caster sugar in a small saucepan over a medium heat. Cook for around 10 minutes stirring occasionally, until the raspberries have completely softened and broken down. Add 2 tablespoons lemon juice and stir through. Pass through a fine sieve to remove the seeds, pressing the fruit through with the back of a spoon. Set aside to cool.
- Whip the cream: Pour 300ml double cream into a large bowl. Add 1 teaspoon of vanilla extract and 1 tablespoon of icing sugar and whip until the cream holds soft peaks - be careful not to over-whip. You want it thick enough to hold its shape but still light and airy.
- Crush the meringue: Gently crush 4 mini meringue nests into pieces - you want a mix of larger chunks and smaller crumbled pieces for varied texture. Don't crush too finely - those bigger chunks of meringue are what make Eton Mess so good.
- Assemble: Fold most of the crushed meringue and most of the 250 grams fresh strawberries, hulled and halved gently through the whipped cream, reserving some of both for the topping. Spoon into individual glasses or bowls.
- Finish and serve: Top each glass with the reserved strawberries and meringue pieces. Drizzle generously with the raspberry coulis and garnish with a sprig of fresh mint. Serve immediately for the best texture.
Hints and Tips
- Don't over-whip the cream
Soft peaks are what you're after - the cream should hold its shape but still feel light and airy. Over-whipped cream becomes grainy and loses the luxurious texture that makes Eton mess so good. Use an electric whisk here if you have one or a hand whisk if you want a work-out!
- Make the coulis ahead
The raspberry coulis keeps in the fridge for up to 3 days. Make it in advance and it's one less thing to do when you're entertaining. It's also brilliant drizzled over vanilla ice cream, yoghurt or porridge.
- Keep components separate until serving
If you're making this ahead, keep the cream, meringue and fruit separate and assemble just before serving. The meringue will soften and lose its crunch if it sits in the cream for too long.
- Vary the meringue texture
Don't crush everything too finely - a mix of larger chunks and smaller crumbled pieces gives the best texture. Those bigger pieces of meringue are what you want to find in every spoonful.
- No raspberries?
A strawberry coulis works just as well - swap the raspberries for the same quantity of fresh strawberries. Cook the same way and you have an equally delicious result.
- Make it extra indulgent
A small scoop of vanilla ice cream alongside takes this to another level entirely. Highly recommended for special occasions.