Ingredients
Method
Preparation
- If you're making homemade meringues, preheat your oven to 225°F (110°C). Whip egg whites until soft peaks form and gradually add sugar until stiff peaks are achieved. Pipe or spoon onto a baking tray lined with parchment paper and bake for 1.5 hours until crisp. If using store-bought meringues, skip this step!
- In a large mixing bowl, pour the chilled heavy cream. Add sugar and vanilla extract. Use an electric mixer to whip until soft peaks form, ensuring not to over-beat.
- Rinse the strawberries and blueberries thoroughly. Slice the strawberries and combine them with the blueberries in a bowl.
Assembly
- Gently fold the crushed meringues and mixed berries into the whipped cream until just blended. Be careful not to over-mix, as you want to maintain the lovely light texture.
Serving
- Spoon the Eton Mess into serving dishes or glasses. Garnish with mint leaves if desired, and enjoy immediately for the best texture!
Notes
For the freshest flavors, assemble Eton Mess just before serving. If the meringue sits too long in the whipped cream, it will lose its crunch. Avoid over-beating the cream, as it can turn buttery. It's best to stop when soft peaks form. Eton Mess is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 24 hours, but the meringues will lose their crunch over time. Freezing is not recommended.