Eton Mess

Macerated strawberries and whipped cream sit atop crispy meringue bases in this traditional Eton mess English dessert.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 358 Calories

Ingredients

• 1 cup white sugar
• 1 tablespoon white sugar
• 1 pinch salt
• 4 large egg whites
• 2 tablespoons sweet sherry
• 0.5 cup heavy cream
• 0.75 pound fresh strawberries

Recipe Instructions

Step 1

Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.

Step 2

Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.

Step 3

Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.

Step 4

Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.

Step 5

Drain macerated strawberries in a sieve set over a bowl, reserving syrup.

Step 6

Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.

Step 7

Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.