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Berry Nutty Eton Mess
Prep Time
30 mins
 

This classic English dessert made of fresh whipped cream, strawberries and store bought meringues gets a nutty twist with the addition of pistachios. It's so delightfully easy and delicious, you can make any day a celebration! Feel free to use your favorite berries and nuts (or no nuts!) It's up to you! I also include instructions if you want to make the meringues from scratch.

Course: Dessert
Cuisine: British
Keyword: berries, Dessert, Easy, Easy Entertaining, Meringues, Whipped Cream
Author: Christina Thomas
Ingredients
Eton Mess
  • Whipped Cream (see recipe below)
  • Berry Sauce (see recipe below)
  • 12 oz Fresh Berries (Choose your favorite: Strawberries, raspberries, blueberries, Blackberries, etc.)
  • ½ cup pistachios rough chopped
  • 12-14 1½ inch meringues rough chop / crumbled (store bought or make your own with recipe below)
For Whipped Cream:
  • 1 cup heavy cream (chilled)
  • ½ cup confectioner’s sugar
  • 1 tsp vanilla extract
For Berry Sauce:
  • 1/2 cup granulated sugar
  • 1 tbsp water (if using frozen berries)
  • 1 tbsp lemon juice (fresh squeezed juice preferred, approx. 1/2 lemon)
  • 12 oz. Berries (Choose your favorite, fresh or frozen strawberries, raspberries, blueberries, or blackberries)
  • 1 tbsp Rose Moscato (I used CK Mondavi Spritzed Rose Moscato)
For Meringues: (If preparing from scratch)
  • 2 large egg whites
  • 2/3 cup granulated sugar
  • 1/4 teaspoon cream of tartar
Instructions
Instructions for Whipped Cream:

  1. Place cold heavy cream into a small chilled mixing bowl and whip until soft peaks form.

  2. Add the confectioner’s sugar and vanilla and beat until stiff peaks form; set aside. (Be careful not to overmix or you'll end up with butter!)

Instructions for Berry Sauce:

  1. Add ingredients to a small pan on the stove over medium heat and stir. Mash the berries slightly with a fork and cook until mixture reaches a boil.

  2. Lower the heat and continue to cook for about 10-12 minutes, stirring occasionally. Remove from stove and cool.

  3. Note, if you are using frozen berries, you may have to cook a bit longer to remove excess moisture. You want your mixture to be syrupy.

  4. Refrigerate and chill until ready to serve.

Instructions for Meringues:

  1. If you are making meringues from scratch follow these steps. Or use store bought meringues and skip this step.

  2. Bring egg whites to room temperature. Whisk the egg whites until they become frothy and soft peaks start to form.
  3. Add the cream of tartar and continue to beat.

  4. As the egg whites increase in volume, add the sugar spoonful by spoonful.

  5. The egg white mixture will be ready once it forms stiff peaks.

  6. Preheat oven to 250 F. On a clean nonstick baking sheet, pipe or spoon meringue into the desired size. Make small ones for garnish and others golf ball sized or so. (they are being crumbled so don't worry about being precise)

  7. Bake 50 minutes or until they feel dry and crisp to the touch. Some may develop cracks and that's ok. Turn off the oven and let sit for an additional 5 minutes.

  8. Remove from oven and cool on a rack.

To Assemble Eton Mess:

  1. Gently fold half of the berry mixture into half of the whipped cream, without mixing too much. Fold in a few crumbled meringues. Mixture should look marbled NOT pink.

  2. Layer in a tall glass by alternating the berry whipped cream mixture, additional crushed meringues, fresh berries, berry sauce, plain whipped cream.

  3. Garnish with pistachios, dollop of whipped cream, strawberry with mint leaves and whole meringues. You can also use edible flowers if you have them.

  4. Serve immediately or chill for up to an hour.