If you’ve never had Eton Mess for dessert, you’re missing out. It’s a delicious combination of fresh berries, meringue and whipped cream. It’s easy to make and impressive to serve. Even if you’re not a kitchen person, this is practically no fail. The best part is most of it can be prepared ahead of time!
Eton Mess
4 6 ounce packages of strawberries (hulled and quartered) or raspberries or combination of both
1 cup plus 3 tablespoons sugar
1 tbsp freshly squeezed lemon juice
1 tbsp raspberry liqueur (Chambord is good, but this is good without as well)
1 1/2 cups cold heavy cream
1 tsp pure vanilla extract
1 batch of homemade meringue cookies (piped into 3″ rounds before baking – can be made and stored in an airtight container up to a week ahead)
Pour half the berries, 1 cup of sugar and the lemon juice into a large sauté pan. Crush the berries lightly with a fork and bring the mixture to a boil. Lower heat and simmer for 10 minutes, stirring occasionally, until mixture is syrupy. Remove from heat, immediately add remaining berries and liqueur and refrigerate until cold. (can be made up to one day ahead of time)
With stand mixer or hand mixer, beat the cream, the remaining 3 tablespoons of sugar, and the vanilla together on until it forms firm peaks.
Use a champagne flute or other decorative glass, and layer a spoonful of the whipped cream, a spoonful of the berries, and then a few broken meringue pieces. Repeat, once or twice to fill dish. Serve immediately. Makes 6.
Grandpa's especially love Eton Mess.
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