Eton mess is a classic British dessert that is incredibly easy to prepare – simply fruit, cream and meringue mixed together – but the result is so delicious. It’s perfect for a party or easy anytime treat.
We’ve made having people over for a barbecue/cook out a bit of a tradition for Memorial Day, as I imagine many others do as well. I usually manage to come up with some favorites to grill, like chicken satay and burgers (such as a maple turkey burger or burger with chipotle salsa and avocado). We have a few favorite sides, and I might sneak in some newer ones like Mexican street corn salad. But dessert, for some reason, I sometimes find tricky.
A cake might seem easiest as you can make it in advance, but I always find it a bit too heavy after the inevitable pile of food we’ve just eaten from the grill. Fruit is lighter and fits the season, but can seem a little, well, just like a bowl of fruit. That’s where Eton Mess comes in as the perfect, easy dessert for this time of year that’s both delicious and relatively light.
True, ‘mess’ is a little appropriate in that it’s not likely to win a dessert beauty contest, but you can smarten it a little with nice glasses to serve and keeping some fruit for the top. And once everyone digs in, the appearance will be the last thing on their minds.
Where does Eton mess get it’s name?
The story goes that Eton mess came about by a meringue dessert being accidentally crushed at Eton College, one of the oldest and most elite private schools in England, and what was created was then served. Whether true or not, it is apparently served annually at the school’s cricket match against Harrow school and has been for over a century. It’s also become more and more popular beyond that elite world, and for good reason.
Cream, fruit and crunchy meringue are a fantastic mix of textures and flavors that work so well together. It almost feels a stretch to call it a recipe, it’s so easy. But either way, it’s worth more people knowing about it to be able to enjoy.
How it’s made
This is typically made just with strawberries, but given I’m adding this to a US holiday table, it seemed only right to add blueberries. Plus, they are tasty and give us red, white and blue. Ta da! I’ve been fairly heavy on the fruit and less so on the cream in this version, but if you’d like a bit more cream then feel free to adjust the amounts. I made homemade meringues, but you can use store-bought as well. Either way, you can store them a while then just whip the cream and mix with the fruit and broken meringue and that’s it.
Eton mess is an incredibly easy and delicious dessert, that is perfect to enjoy in warmer weather. Light, creamy and with just enough sweetness, it will be a favorite in no time.
This easy dessert screams British summer food, but really it would be perfect anytime, anywhere.
- 8 oz strawberries 225g
- 3 oz blueberries 85g
- 1 oz meringues 30g, homemade or store bought
- 1 cup heavy cream 120ml double cream
Husk and roughly chop the strawberries into small bite-sized pieces and mix with the blueberries.
Break the meringues into similar sized pieces.
When ready to serve, whisk the cream until soft peaks then mix in the strawberries, blueberries and meringues, holding back a few pieces of strawberry and blueberries for the top.
Transfer to serving glasses/dishes and top with the reserved strawberries and blueberries,
Try these other easy desserts:
See what other red, white and blue offerings have been brought to the Sunday Supper table:
Food Using One Color
- Baby Back Ribs with Roasted Strawberry Barbecue Sauce by Crazy Foodie Stunts
- Baked Tomato Breakfast Cups by Bobbi’s Kozy Kitchen
- Red Velvet Milk Shake by Nosh My Way
- Strawberry Meringue Tartlets by What Smells So Good?
- Strawberry Oat Crumble by The Wimpy Vegetarian
- Alabama BBQ Sauce by Sew You Think You Can Cook
- Blueberry Breakfast Cookies by Pies and Plots
- Blueberry Cheesecake Ice Cream by Cosmopolitan Cornbread
- Blue Velvet Cupcakes by Hezzi-D’s Books and Cooks
Food Using Two Colors
Red and White Food
- Pickled Shrimp with Pico de Gallo by Culinary Adventures with Camilla
- Sausage Rougail (Rougail Saucisse) by The Petit Gourmet
Blue and White Food
- Blueberry Feta Cucumber Salad by Cindy’s Recipes and Writings
- Blueberry Pierogi by Curious Cuisiniere
Red, White and Blue Food
- Berry Berry Celebrations by Momma’s Meals
- Berry Filled Firecracker Cupcakes by The Crumby Cupcake
- Berry Patriotic Chia Seed Pudding by Tasting Page
- Easy Chocolate Covered Marshmallows by Palatable Pastime
- Eton Mess by Caroline’s Cooking (you’re here!)
- Greek Yogurt Parfait Bar by Family Foodie
- Grilled Shrimp, Tomato and Bleu Cheese Flatbread by Our Good Life
- Individual Loaded Red, White, and Blue Salads by The Weekend Gourmet
- Patriotic Cocktail by Serena Bakes Simply From Scratch
- Patriotic Panna Cotta by The Freshman Cook
- Red White And Blue Coleslaw by Nik Snacks
- Red, White, and Blue Parfaits by Life Tastes Good
- Red, White and Blue Cherry Pie by Savory Experiments
- Red, White, and Blue Potato Salad by A Kitchen Hoor’s Adventures
- Red, White and Blue Sangria by Food Lust People Love
- Red White and Blue Sundae by Desserts Required
- St. Honore Cake by Jane’s Adventures in Dinner
- Strawberry, Blueberry & Raspberry Cheesecake Crumble by Food Done Light
- Tomato Blue Cheese Crostini by Magnolia Days
- Triple Berry Coconut Chia Pudding Parfaits by Cupcakes & Kale Chips
- Vanilla Pound Cake with Fresh Berries by Peanut Butter and Peppers
- Watermelon, Feta & Beet Appetizer by Take A Bite Out of Boca
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