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Eton Mess

5 from 5 votes

Eton Mess, a classic British dessert made with strawberries, whipped cream, and crushed vanilla meringue cookies.

Prep Time: 20

Cook Time: 10

Total Time: 30

Yield: 8 servings

Course: Dessert

Cuisine: English

Equipment

hand mixer
mixing bowl

Ingredients

32 ounces strawberries (hulled (2 pints) divided)
1/2 tablespoon sugar
2 tablespoons water
1/2 cup heavy whipping cream (chilled )
1 teaspoon vanilla extract
1/2 cup non-fat Greek yogurt
3 1/2 ounces vanilla meringue cookies (*)

Instructions

Slice 4 ounces of the strawberries and set aside for the end.
Quarter the remaining strawberries and place HALF of them in a medium bowl. Use a fork or potato masher to roughly smash them until you have a chunky puree. Set aside.
Add the remaining quartered strawberries to a small saucepan, combine with sugar and water. Bring to a boil then reduce the heat to medium low and simmer, stirring occasionally, until reduced and thickened and the fruit has softened, 7 to 9 minutes.
Transfer to a bowl to cool completely. When cool, mix the reserved chunky puree together.
Right before serving, make the whipped cream: In a medium bowl, combine the chilled whipping cream and vanilla. Using a hand mixer, whisk at medium speed until the cream reaches stiff peaks, 2 to 3 minutes. Add the yogurt and whisk at medium speed again until the mixture returns to stiff peaks, about 30 seconds.
Crush the cookies so there is a variety of sizes but most pieces are small. Gently fold in the most of the crushed cookies, reserving a few tablespoons for garnish.
In 8 small glass serving bowls or cups, layer the strawberry puree and cream mixture, followed by more of the strawberries.
Topping: Top the mixture with the sliced strawberries and sprinkle the reserved meringue cookies on top.

Notes

*I used cookies from Trader Joe's and this ended up being 14 cookies. 3 ounces is good for the cream mixture, and having a few for garnish was a nice touch.
You can also make this in one large bowl or trifle dish layering the strawberries and cream. Then use a large spoon or spatula to make only one or two folds through the mixture so the fruit and cream are swirled, but just barely (they'll keep mixing together as you serve).
If making in one large bowl: There's about 2 generous cups of the cream/meringue mixture and 2 1/2 cups of the fruit, for about 4 1/2 cups total, plus a generous garnish of sliced strawberries and some crumbled cookies. If you have a trifle bowl I suggest doubling the recipe to serve 12-16. Serve by spooning into individual glasses or small bowls.

Nutrition

Serving: 1/2 cup, Calories: 109kcal, Carbohydrates: 19g, Protein: 2.5g, Fat: 3g, Saturated Fat: 1.5g, Cholesterol: 9mg, Sodium: 16.5mg, Fiber: 2.5g, Sugar: 16g

- WW Points: 5

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