A fresh dessert with good seasonal fruits: theEton strawberry mess. Inside, a beautiful compote of strawberries, a creamy whipped cream and pieces of homemade meringue… Impossible to resist, you too will love to dip your spoon in it, I'm sure!
You need to test this recipe, just for the delicious smell of strawberries which stew in the pan… A pure delight! Strawberries and I are crazy love: in the vegetable garden, I planted ten feet of strawberries which (luckily) give a lot of fruit each year. It is therefore perfect for making easy desserts like this Eton mess.
What is Eton mess exactly?
As the name suggests, it is a english dessert. A traditional recipe that will certainly remind you of pavlova: it contains the same ingredients! The advantage of the Eton mess over the Pavlova is the more imperfect result that we want to obtain. No need to refine everything, you just have to drop the different parts in the glass and it's ready!
Sometimes we see it presented in large cuts, for a family size. I chose to serve them in individual glasses. Here I suggest you make your small homemade meringues. Those in a hurry can opt for store-bought meringues.
What ingredients to use for this strawberry Eton mess?
To prepare small meringues, you will only need 4 ingredients: egg whites at room temperature, powdered sugar, a touch of vinegar (to make them hold together better) and a pinch of salt.
For the game strawberry compote, you will need 4 ingredients: strawberries (I chose gariguettes), brown sugar, cornstarch, a little lemon juice.
Finally, to achieve light whipped cream, you will need 3 ingredients: whole cream, icing sugar, a vanilla bean.
How to easily prepare this Eton mess recipe?
We start by preparing the meringues, because they have to cool down later. We whip the egg whites and pour the sugar in little by little rain. All the sugar must be well dissolved to the touch. We fill a pastry bag with this meringue then we put small domes on a baking sheet. Cooking is done at low temperature, but for a long time.
To make the strawberry compote, we also do it in advance so that it cools well. In a small saucepan, place some of the strawberries cut in 4, the brown sugar, the lemon juice and the water. We heat over medium heat so that the strawberries release their juice well. Then we mix and we go to Chinese. It only remains to add the remaining pieces of strawberries and coat them with the sauce.
For training, it suffices to alternate textures in the glass. A nice spoonful of whipped cream, then pieces of meringue, a dose of strawberry sauce and we start again to the top of the glass.
Since there is meringue, and we want to keep the crunchy side as much as possible, we have to do the assembly at the last minute. Otherwise, the meringues melt in the whipped cream.
Other recipes to try
If you like this kind of easy and fruity recipes, then I also recommend these other recipes from the blog: the Strawberry rhubarb tart crumble style, Peach strawberry fondant cake with ricotta, Strawberry mango pineapple smoothie, the Lemon strawberry cupcakes, No-bake strawberry speculoos cheesecake.
I really hope you like this Eton mess recipe… If you make it, don't hesitate to tag @liliebakery on Instagram so I can see your lovely desserts!
Strawberry Eton Mess
- 2 Egg whites ambient temperature
- 80g Granulated sugar
- 1 pinch of salt
- 0,25 cc White vinegar
- 750g gariguette strawberries or other varieties
- 1 cs brown sugar
- 1 cs lemon juice
- 1 cs water
- 2 cs cornstarch
- 400 ml whole cream 30% mg
- 30 g icing sugar dose to suit your taste
- 1 vanilla pod
- Preheat the oven to 100 ° traditional heat. Start by whipping the egg whites to snow with the salt. When they become frothy, add the sugar little by little, waiting for it to dissolve well between each addition. The meringue should double in size, you no longer feel the sugar crystals to the touch.
- Add the vinegar, which helps stabilize the meringue. And whip one last time.
- Fill a pastry bag with this mixture (fluted tip or not). Arrange small domes on a baking sheet lined with parchment paper. Bake for 1 hour. Leave the oven to cool gently for 1 hour longer to prevent the meringues from cracking.
- In a saucepan, pour 250g of strawberries cut in 4, brown sugar, lemon juice, cornstarch and water. Heat medium heat so that they release their juice well. Don't stop mixing.
- Then mix the cooked compote and pass it through a Chinese to remove the seeds.
- Pour the sauce into a bowl and add the rest of the strawberries cut in 4 (keep 3 for the decoration). To mix everything. The compote must be well cooled for assembly.
- Whip the whipped cream into a firm whipped cream, add the icing sugar in rain and finish with the seeds of the vanilla bean.
- In 6 glasses (mine are 220ml), first pour a nice spoonful of whipped cream, then break a few meringues and place them on top. Then pour in the strawberry compote. Repeat again with the whipped cream, meringues and strawberries. Decorate with meringues and strawberries, as you wish.