Go Back
Strawberry Eton mess dessert layered with whipped cream, meringue, and fresh strawberries in a glass coupe

Easy Eton Mess Recipe

This easy Eton Mess recipe is a classic no-bake strawberry dessert made with fresh strawberries, whipped cream, crisp meringue, and homemade strawberry coulis. It is a simple British dessert that comes together quickly and looks beautiful served in individual glasses.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Additional time15 minutes
Total Time 20 minutes

Ingredients

For the Strawberry Coulis

  • 300 g strawberries hulled and sliced
  • 40 g granulated sugar

For Eton Mess:

  • 200 gr strawberries hulled and sliced
  • 450 ml heavy cream
  • 1 tablespoon icing sugar
  • 4 big meringues crushed
  • 6 small meringues

Instructions

  • Blend 10.6 oz (300 g) strawberries until smooth, then strain the puree through a fine mesh sieve into a saucepan. Add 3 tablespoon (40 g) sugar and cook over medium heat for about 10 minutes, stirring occasionally, until the coulis thickens slightly. Set aside and let it cool completely.  
  • In a large bowl, whip 2 cups (450 ml) heavy cream with 1 tablespoon icing sugar until soft peaks form.  
  • Spoon some of the 7 oz (200 g) sliced strawberries into each glass and drizzle a little of the cooled strawberry coulis over them. Add a generous layer of whipped cream and scatter over some of the 4 crushed big meringues.  
  • Repeat the layers with more strawberries, coulis, cream, and meringue. Finish with a strawberry slice, a final drizzle of coulis, and the 6 small meringues on top. Serve immediately so the meringue stays crisp. 

Notes

Let the Coulis Cool Well: Let the strawberry coulis cool completely before assembling, so it does not melt the cream. I find the layers stay much cleaner this way. 
Whip Only to Soft Peaks: I stop whipping as soon as the cream holds soft peaks because the texture stays lighter and easier to layer. 
Assemble Just Before Serving: Build the Eton Mess right before serving so the meringue keeps its crunch. I like doing this at the very end. 
Break the Meringues by Hand: The dessert gets a better mix of texture when I break the big meringues by hand instead of crushing them too finely. 

Nutrition

Calories: 950kcal | Carbohydrates: 52g | Protein: 8g | Fat: 83g | Saturated Fat: 52g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 256mg | Sodium: 64mg | Potassium: 598mg | Fiber: 5g | Sugar: 45g | Vitamin A: 3357IU | Vitamin C: 148mg | Calcium: 190mg | Iron: 1mg
QR Code linking back to recipe