Eton Mess

I have a soft spot for strawberries. Whether I’m tossing them into a simple cake, spooning them over yogurt, or sneaking them by the handful straight from the fridge, they don’t last long in my kitchen. But when I want a quick, no-fuss dessert that still feels a bit special — especially during peak strawberry season — this British Eton Mess always hits the mark.

It’s one of those desserts that looks elegant in a glass but couldn’t be easier to throw together. Whipped cream, juicy macerated strawberries, and crunchy meringue cookies come together in the most relaxed, joyful way. If you’ve got some store-bought meringues and a handful of berries, dessert is just minutes away.

A Little Backstory on Eton Mess

This creamy-crunchy treat goes way back. It’s said to have originated at Eton College, where it’s still served during the annual cricket match. Apparently, their rivals at Harrow School serve their own version — and now that I know “Harrow Mess” exists, I’m slightly tempted to start a series testing them all. (Banana Mess, anyone?)

The “mess” part of the name makes sense once you start layering — it’s not meant to be fussy or perfect. Think of it like a strawberry parfait that ditched the rules and just wants to taste great.

How I Make Eton Mess at Home

If I’m being honest, I usually keep a small bag of meringue cookies tucked in the back of the pantry just for this dessert. But when I’ve got a little extra time — or leftover egg whites from another recipe — I’ll make a batch from scratch.

Homemade Meringue Tip:
I whip 2 egg whites until soft peaks form, then slowly add about ½ cup of sugar until the peaks are glossy and stiff. I spoon them onto parchment-lined trays (you can pipe them too if you’re feeling fancy) and bake at 200°F for about 1.5 hours. They should feel crisp and dry on the outside.

Once you’ve got your meringues ready:

1. Macerate the strawberries – Just slice them up, sprinkle with a bit of sugar and a splash of balsamic vinegar (trust me, it makes them taste even more like strawberries), and let them sit for 15–20 minutes.
2. Whip the cream – I use cold heavy cream, a spoonful of powdered sugar, and a dash of vanilla. Stop at soft peaks so the cream stays light and pillowy.
3. Layer – Crushed meringue goes into the whipped cream, then I alternate layers of that with the juicy strawberries. Top with a whole meringue and a fresh berry if you’re feeling extra.

It’s messy, it’s creamy, and every spoonful is loaded with sweet crunch.

Fun Ways to Switch It Up

You don’t have to stick to strawberries, especially if you’re making this when other fruits are in season or in your fridge.

Other fruits to try:

• Mixed berries – Raspberries, blueberries, or blackberries work beautifully.
• Stone fruits – Chopped peaches, plums, or nectarines bring that late-summer sweetness.
• Tropical twist – Pineapple, banana slices, or kiwi give it a sunny island vibe.
• Roasted rhubarb – Bake chopped rhubarb with sugar until tender for a more tart variation.

Flavor boosters:

• Herbs and spices – Add chopped mint, lemon thyme, or a sprinkle of cinnamon or ground ginger to the whipped cream.
• Crystallized ginger – A tiny handful mixed into the cream adds a lovely zing.
• Nuts and cacao nibs – Not traditional, but a sprinkle of crushed pistachios or roasted cacao nibs adds a little bite.

Sometimes I even layer in a spoonful of strawberry jam if I’m short on fresh berries.

Can You Make It in Advance?

Sort of! Eton Mess is best assembled right before serving, or the meringue softens up and loses its crunch. But here’s how I break it down to save time:

• Meringues – Make ahead and store in an airtight container for up to two weeks. (Humidity is their enemy.)
• Strawberries – Prep the night before and refrigerate in a sealed container.
• Whipped cream – Whip it fresh. If you absolutely must whip it ahead, add a stabilizer like a tiny bit of cream cheese or mascarpone to help it hold.

When guests are over, I love setting up a DIY Eton Mess bar — bowls of strawberries, whipped cream, and crushed meringues, and everyone builds their own. It’s a great way to end a summer dinner outside.

Let me know if you want a version using peaches or passionfruit — I’ve tried them all! But strawberries? They’ll always be the one I come back to.

Try other Pudding recipes:

• Coconut Rice Pudding
• Cheesecake Pudding
• Bread and Butter Pudding