This easy Eton mess recipe combines crunchy meringue, whipped cream with Greek yogurt, and juicy fresh strawberries to make this pretty and traditional British summer dessert.
There are many versions of the origins of Eton mess. The widest accepted one is that a strawberry meringue pudding was dropped at an Eton college cricket match in the late 19th century. Rather than waste the pudding, it was scooped up and served in bowls. Hence the look – and name – of the dish.
Traditionally made with only whipped cream, I have added plain Greek yogurt to the cream. Not only does this reduce the amount of fat and calories in the dessert, but the slight acidity of the yogurt cream cuts through the sweet meringue which I prefer. If you have visited my blog before (thankyou for returning!) you may have seen that I love to use Greek yogurt in desserts such as this peach melba almond meringue gateau and easy banoffee pie.
Macerating the strawberries (cutting the berries, sprinkling with sugar and leaving for 20 minutes) allows the strawberries to release some of their juices. This step also helps sweeten and get extra flavour from any flavourless or slightly unripe strawberries. I then roughly mash some of these macerated strawberries to create a simple compote. Folding this compote through the cream not only adds a delicious strawberry flavour, but gives it a very pretty pink colour.
You can make this Eton Mess recipe with bought meringues or homemade meringues. It is a great recipe for failed meringues!
Can I make Eton Mess ahead?
No, the dessert is best prepared just before serving. If you make it too far in advance then the meringues will become soggy.
Make this your Eton Mess:
- All Cream: If you prefer to use all cream – or all yogurt – both work well.
- Other Fruit: you can use blueberries, raspberries as well as the strawberries. If it is soft fruit season, then Peach Eton Mess is also delicious.
Why not try…
You may also like my other British recipes
And these summer desserts:
- 250 g strawberries roughly chopped into bitesize pieces
- 25 g sugar
- 125 ml whipping cream or thickened cream
- 100 ml Plain Greek yogurt
- 3 meringues
- Place the roughly chopped strawberries in a bowl and sprinkle over the sugar. Stir, then leave for 20 minutes.
- When ready to serve, in a medium to large mixing bowl whip the cream to stiff peaks and lightly fold in the Greek yogurt.
- Spoon one third of the strawberries into another bowl and roughly mash the other two thirds with a fork to make a chunky compote.
- Roughly break up the meringues.
- Lightly fold the compote, strawberries and meringue pieces through the cream yogurt mixture. Be careful not to over mix – you want pink swirls running through the cream rather than it being pink all the way through.
- Spoon into three bowls, and serve immediately.