Eton mess (strawberries, whipped cream and meringue) Eton mess (strawberries, whipped cream and meringue)

One of the simplest and most luscious desserts ever invented. How does one make an Eton mess? By making a strawberry syrup and folding it with the whipped cream and crushed meringue to get a marbled look. Some cooks prefer to simply puree the strawberries with sugar in a food processor. I like the syrup the way Tom Norrington Davies did it in Great British Food — by heating the strawberries and sugar together until the strawberries render juices, the sugar melts and a sticky syrup is formed.

Where Eton mess originated is not disputed. This strawberries, whipped cream and meringue dessert is “traditionally served at Eton College’s annual cricket game against the students of Winchester College.” But who invented it? At Yahoo! Answers, someone claims that “some one dropped a Pavlova when making lunch for the students and instead of chucking it way they mashed it into individual glasses. The students loved it and so they started to serve it regularly.”

Meringue is a cookie made with stiffly beaten egg whites and sugar. They are available in bakeries (quite cheap, really) but if you want to make your own, here’s a guide.

Once you have your meringues, you can make Eton mess.


  • 150 g. to 200 g. of fresh strawberries, trimmed and halved or quartered (reserve the best two for garnish)
    1/2 c. of sugar
    1 c. of crushed meringue (measure after crushing them)
    1 c. of whipping cream, well chilled


  1. Eton mess (strawberries, whipped cream and meringue)

    Place the strawberries in a microwaveable bowl. Add the sugar and stir. Heat in the microwave on HIGH for three minutes.

    The mixture will be syrupy with chunks of soft strawberries. You can puree the mixture; I like to leave the chunks like that for added texture. Chill the strawberry syrup before using. Eton mess (strawberries, whipped cream and meringue)

    In a chilled bowl, beat the cream until double in volume.

    Take your meringue. Crush them with your hand. Not into smithereens but into fairly large chunks. The pieces don’t have to be uniform. In fact, the texture of the Eton mess is better when you have small and not-too-small pieces of meringue. So, never mind about obsessing with cutting the meringue into uniform pieces. Eton mess (strawberries, whipped cream and meringue)

    Dump the crushed meringue into the bowl of whipped cream. Fold gently.

    Pour in the chilled strawberry syrup. Fold — DO NOT OVERMIX — to create a marbled look. Eton mess (strawberries, whipped cream and meringue)

    Spoon into dessert glasses. Top with the reserved whole strawberries.

Cooking time (duration): 15

Number of servings (yield): 2

Meal type: dessert

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

13 Responses

  1. Natz SM says:

    Ms. Connie,

    The cream-meringue base would work so well with so many fruits! Right now, I am thinking of mangoes or peaches.

    But will try it tomorrow using a bottle of strawberry preserves my friend gave me from Baguio!

  2. Joy says:

    That looks lovely.

  3. gigi says:


  4. nina says:

    nigella lawson made this on her show but just called it strawberries and cream with meringue. Really good quick and easy dessert.

  5. emyM says:

    Whoa!Heavenly mess.

  6. Esther says:

    What happens when a fool (strawberries plus whipped cream) hooks up with airy heads (meringues)? A mess! Hehehe :)

  7. mintlair says:

    hi ms. connie!
    is it possible to heat the strawberry and sugar in a pot? we don’t have a microwave at the moment.

  8. Sam Haslam says:

    I’m gonna make a HUGE bowl of this today! :)

  9. athena says:

    ms connie, i’ve been lurking on your website ever since i discover it, looking for something that i can prepare this christmas and this one is on top of my list, was wondering if i can prepare this ahead of time? will this still be good even after 12-15 hours after preparing it? i’ll just keep it in the freezer, will that be ok?thanks :)

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