Eton mess (translatable as Eton mess) is a traditional English dessert, composed of a mixture of strawberries, coarsely crumbled meringue, and double cream.
First mentioned in 1893 by historian Arthur Beavan, Eton mess gets its name from Eton College, where it is presumed to have been created and where it was served during the annual cricket match against students of Harrow School.
The dessert was served in the 1930s at the school’s food shop, originally prepared using strawberries or bananas mixed with ice cream or cream.
Later, meringue was added.
Eton mess can also be made with many other types of summer fruits, but strawberries are considered the most typical ingredient.
The word mess can refer to the appearance of the dish, or it can also be used to refer to a “quantity of food,” a “dish made of soft food,” or a “mixture of ingredients cooked or eaten together.”
A dessert similar to Eton mess is the Lancing mess, made with bananas and served all year round at Lancing College in West Sussex and Clare College in Cambridge.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: No Cooking
- Cuisine: English
- Seasonality: All Seasons, Spring, Summer
Ingredients
- 1 lb strawberries
- 2 tablespoons sugar
- 2 cups double cream (or heavy whipping cream)
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 3.5 oz meringues
Steps
Place half of the strawberries in a bowl with the sugar. Let macerate for at least 30 minutes.
Blend or lightly mash to make a sauce.
Add the remaining strawberries, cut into pieces.
In a chilled bowl, whip the cream with the powdered sugar and vanilla until soft peaks form.
In individual glasses or bowls, alternate layers of whipped cream, strawberry sauce, and crumbled meringue.
Repeat the layers until the ingredients are used up.
Serve immediately to maintain the meringue’s crispness.
Meringue Recipe:
If you don’t want to buy the meringue, you can make it by following this recipe:
2 egg whites
1/2 cup granulated sugar
A pinch of cream of tartar (optional)
Preheat the oven to 212°F.
Whip the egg whites with the cream of tartar until soft peaks form.
Gradually add the sugar, continuing to whip until the meringue is glossy and has stiff peaks.
Spread the meringue on a baking sheet lined with parchment paper and bake for about 1 hour, until dry and crisp.
Let cool completely.
FAQ
What is double cream?
In English, “double cream” refers to thick cream with a high-fat content, usually around 48%, making it richer and suitable for certain culinary applications like desserts and sauces.
In some recipes, it can be substituted with whipped cream, mascarpone, or sour cream, but the result may differ.
