Classic Eton Mess with Strawberries and Berry Coulis

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes

Quick Ingredients

• 500 g ripe strawberries (about 1 lb), divided
• 140 g crisp meringue nests (about 5–6 nests), crushed
• 2 cups cold heavy or double cream (480 ml)
• 3 tbsp granulated sugar (38 g), divided
• 2 tbsp powdered sugar (25 g)
• 1 tbsp + 1 tsp fresh lemon juice (20 ml), divided
• 1 tsp vanilla extract
• Pinch fine sea salt

Do This

• 1. Make coulis: Blend 150 g strawberries with 2 tbsp sugar, 1 tbsp lemon juice, and 1 tbsp water. Simmer 3–5 minutes, then cool.
• 2. Macerate: Slice remaining 350 g strawberries; toss with 1 tbsp sugar and 1 tsp lemon juice. Rest 10 minutes.
• 3. Whip: Beat cream with powdered sugar, vanilla, and a pinch of salt to soft peaks.
• 4. Crush: Break meringues into bite-size shards; reserve some dusty crumbs for garnish.
• 5. Fold: Gently fold half the strawberries (with juices) and two-thirds of the meringue into the cream; ripple in a few spoonfuls of coulis.
• 6. Serve: Spoon into glasses, top with remaining berries and meringue, drizzle more coulis, and garnish. Serve right away.

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Why You’ll Love This Recipe

• Fast and fabulous: a showy dessert in 25 minutes flat.
• Dreamy textures: crisp-chewy meringue, pillowy cream, and juicy berries.
• Balanced sweetness: lightly sweetened cream and a bright, tart-sweet coulis.
• Make it yours: layer in glasses, swirl beautifully, or keep it rustic and spoonable.

Grocery List

• Produce: 500 g strawberries (plus a few extras for garnish), 1 lemon, fresh mint (optional)
• Dairy: Heavy or double cream (2 cups/480 ml)
• Pantry: Meringue nests (about 140 g), granulated sugar, powdered sugar, vanilla extract, fine sea salt

Full Ingredients

Strawberry Coulis (about 2/3 cup/160 ml)

• 150 g strawberries, hulled (about 1 cup)
• 2 tbsp granulated sugar (25 g)
• 1 tbsp fresh lemon juice (15 ml)
• 1 tbsp water (15 ml)
• Small pinch fine sea salt

Macerated Strawberries

• 350 g ripe strawberries, hulled and sliced (about 2 cups)
• 1 tbsp granulated sugar (12 g)
• 1 tsp fresh lemon juice (5 ml)

Lightly Sweetened Whipped Cream

• 2 cups heavy or double cream, very cold (480 ml)
• 2 tbsp powdered sugar (25 g)
• 1 tsp vanilla extract
• Pinch fine sea salt

Meringue

• 140 g crisp meringue nests (about 5–6 nests), crushed into bite-size pieces

For Serving & Garnish (optional)

• Extra strawberries, halved or sliced
• Small mint leaves
• Finely grated lemon zest

Step-by-Step Instructions

Step 1: Make a quick strawberry coulis

Combine 150 g strawberries, 2 tbsp sugar, 1 tbsp lemon juice, 1 tbsp water, and a pinch of salt in a small saucepan. Blitz with an immersion blender (or mash well) until mostly smooth. Bring to a gentle simmer over medium heat and cook 3–5 minutes until slightly thickened and glossy (about 93–96°C / 200–205°F if you check with a thermometer). Strain through a fine sieve for an ultra-silky finish, if you like. Transfer to a bowl and cool while you prep the rest.

Step 2: Macerate the strawberries

Hull and slice the remaining 350 g strawberries. Toss with 1 tbsp sugar and 1 tsp lemon juice. Let stand 10 minutes; the berries will soften and release vibrant, ruby juices that add great flavor to the cream.

Step 3: Whip the cream to soft peaks

In a chilled mixing bowl, whip the cold cream, powdered sugar, vanilla, and a pinch of salt until soft peaks form—billowy and just holding their shape, 2–4 minutes with a hand mixer (a whisk works too). Avoid stiff peaks; soft keeps the dessert cloud-light.

Step 4: Crush the meringues

Break the meringue nests into 1–2 cm pieces. Keep a spoonful of fine crumbs aside for finishing. Aim for a mix of chunks and dusty bits for the best texture contrast.

Step 5: Fold and ripple

Tip half of the macerated strawberries (with some juices) and about two-thirds of the meringue pieces into the whipped cream. Fold gently with a spatula just 3–4 turns to keep streaks. Swirl in 2–3 tablespoons of the coulis to create pretty ribbons—don’t fully mix.

Step 6: Assemble and serve

Spoon into 6 glasses or dessert bowls. Top with the remaining strawberries and meringue pieces. Drizzle each with more coulis and finish with mint leaves and a whisper of lemon zest. Serve immediately for maximum crunch, or let stand 5–10 minutes if you prefer the meringue slightly softened.

Pro Tips

• Keep everything cold: a chilled bowl and cream whip faster and fluffier.
• Don’t overmix once meringue is added—just a few folds preserves crunch and marbling.
• Taste your berries: if they’re very sweet, reduce the maceration sugar by 1–2 teaspoons.
• For a satiny coulis, always strain; for a rustic look, leave it unstrained.
• Layer in individual glasses to showcase those pretty coulis streaks and meringue shards.

Variations

• Mixed-Berry Mess: Replace half the strawberries with raspberries or blueberries; make the coulis with a berry blend.
• Homemade Meringues: Whisk 2 large egg whites to soft peaks; gradually add 110 g sugar. Pipe or spoon rounds; bake at 225°F/110°C for 1 hour 15 minutes, then cool in the turned-off oven 1 hour.
• Boozy Twist: Stir 1–2 tbsp elderflower liqueur or kirsch into the macerated berries for an elegant lift.

Storage & Make-Ahead

Best enjoyed right after assembly. Make components ahead: coulis keeps 1 week refrigerated; macerated berries up to 24 hours; meringues airtight up to 1 week; cream can be whipped up to 4 hours ahead (rewhisk briefly if needed). Assemble just before serving—after about 30 minutes, the meringue begins to soften.

Nutrition (per serving)

Approximate: 440 calories; Fat 30 g; Carbohydrates 43 g; Sugars 33 g; Protein 4 g; Fiber 2 g; Sodium 60 mg.