Perhaps one of the highlights of eating in London was discovering the joys of Eton Mess. I enjoyed Eton Mess for the first time at St. John and then again at Hereford Road. I love that it is a really simple dessert and that it’s a great way to showcase summer berries. Even before I left London I knew that I would be recreating this at home.
One of my favourite things about travelling is trying new foods and then finding ways to recreate them at home. I love when a dish that I’ve eaten in another country becomes a part of my regular rotation of dishes. Not only is the food usually delicious but it instantly transports me back to vacation. Every single time that I make couscous a la Chez Omar in Paris I immediately start thinking about that most hilarious meal in the Marais. I still crack up thinking about the entire staff calling us cousins since they were all African and we’re black. I feel like we also talked about Obama. It was pure jokes. Recipes from my travels are honestly one of my best souvenirs (and trust me, I’m big on the travel souvenirs).
In her cookbook , Ina Garten aka Barefoot Contessa features Eton Mess on the cover of the cookbook. Eton Mess is so simple to make that I didn’t even bother with any recipes. As I mention in my London posts, Eton Mess consists of fruits (usually berries from what I gather), whipped cream and meringue. The meringue is mashed up and the dessert is layered. The Brits seem to call this a “pudding” so I’ll go along with that.
According to this Wikipedia article (the journalism student in me shudders at the mention of using Wikipedia as a source), Eton Mess was invented/named at Eton College (William aka the newly titled Duke of Cambridge’s alma mater) and is traditional served at the cricket game between Eton and Winchester. The “mess” likely comes from the appearance of the dish.
When I flew in from London I literally dropped my bags and headed out in search of Ontario strawberries. I also picked up some cream to make whipped cream and went to town that night. I made the meringues using this recipe and didn’t do anything fancy when making the whipped cream. To make things easier you could totally buy pre-made meringues and whipped cream, in which case this dessert become more about the assembly of the dish.
Assembly is super simple. I crushed up the meringues and mixed half of it with the whipped cream. I then alternated layers of the whipped cream mixture, berries and crushed meringue, repeating until I filled the glass.
This is a recipe that definitely doesn’t require any measurements. You generally want equal layers but you are by no means committed to such. Frankly, you don’t even HAVE to do layers, I’ve seen some recipes that just mixes things up.
Strawberry Eton Mess
Strawberries (I threw in a few raspberries too)
Sugar
Whipped Cream
Meringues, crushed
Combine the strawberries with some sugar and allow to macerate for at least 15 minutes until the berries have released some juice.
In a bowl combine half of the crushed meringues with the whipped cream and set aside.
Get a goblet, wine glass or favourite vessel and add a layer of the whipped cream mixture, a layer of strawberries and a layer of crushed meringue. Alternate until the glass is full, ideally ended with either whipped cream or some crushed meringue.
Serve immediately or refrigerate for an hour or two prior to serving.
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So funny! I JUST made an Eton Mess with the remainder of my failed cocoa nib macarons – will be posting next week. I can’t believe how long it’s been since I made one – they are soooo good and especially with the gorgeous Ontario strawberries
I live in the UK and Eton Mess is something I have had often over the years, both in restaurants and homemade, its such a crazily simple dessert but is one of my true favourites! So scrumptious, yours looks absolutely delicious
Yummy! This treat looks like something I would gobble down in no time–with fresh berries and meringues, I don’t think you could go wrong!
I moved to London from Canada 3 years ago (my blog Made With Pink kinda explores & explains the differences between UK baking & North American baking). Anyway, Eton Mess was one of the first truly British desserts I had here & I immediately fell in love! It’s so good! I actually made meringues the other day so crushed the leftovers into large chunks & used them in an Eton Mess. one important thing to remember is that this has to be served almost immediately because the meringue pieces will begin to dissolve in the moisture of the strawberries & cream. Oh, and I understand your concussion about “pudding”! In the UK dessert is commonly referred to as pudding no matter what it is (jello pudding doesn’t exist here btw). They also refer to dinner/supper as “tea”! Very strange!
Oh those “crazy” Brits 😉 They can call it whatever they want but I’m in love with Eton Mess
Yum, I love Eton mess. I can’t wait for summer so I can eat it again — it’s winter here
It could be fun to experiment with some “winter” fruits
Mmm… very similar to pavlova (which quickly turns to mess while being eaten!) I’ll have to try it this way as pavlova is one of my favourite desserts.
You’ll love it. I’m honestly obsessed with this right now!
I adore London and have been there quite a bit. Not sure how I missed this Eton Mess – love this! I must make this in the near future before strawberry season passes me by. Love your blog!!!
Thanks! You can totally make it with other berries too.