Eton Mess is an unusual name for a delicious dessert, filled with meringue, whipped cream and chopped fruit.
I first saw a recipe for Eton Mess last summer on Of Muses and Meringues and I was excited. There isn’t much I like more than meringue, fruit and whipped cream!
When busy Labor Day weekend came around–and I had a houseful of guests, the time was right.
Traditionally made with strawberries, I used apricots and blueberries that I found at the local fruit stand. The flavors, and even the colors, were perfect to mark the transition to fall. And since I wanted to spent as much time visiting as possible, I went with the easiest version I could find!
I did decide to make my own meringue, since I had leftover frozen egg whites (this recipe), but feel free to use bakery meringues or even meringue cookies. The rest of the instructions are super-easy; just whip some cream, mix and serve!
The dish was a hit–and I never feel guilty serving a dessert that is full of fruit! Consider garnishing with more fresh fruit, or mint leaves–if you can wait!
If you are curious about the dessert’s name, Wikipedia tells us that the “Eton” part is “believed to originate from Eton College” where it has been served for over a century at an annual cricket match. “Mess” refers either to the informal, mixed-up, look of the dish—or is a reference to quantity (“that’s a mess of …”).
Happy Labor Day!
- 8 ounces heavy cream
- ½ teaspoon vanilla
- 2-3 tablespoons powdered sugar
- 8-10 ounces of meringues, crumbled
- ½ pint blueberries (see note)
- 8 apricots, seeds removed and chopped.
- Whip the heavy cream and vanilla until soft peaks form. Add sugar and beat until incorporated and fully whipped.
- Add crumbled meringue, berries and chopped apricots to the whipped cream and fold together.
- Serve in dessert cups, garnished with fresh fruit or mint leaves, if desired
- Feel free to substitute any soft fruit of your choosing!
- Any Count Apricot Tarts (Even Singles)
- Simplified Homemade Tapioca Pudding