Eton Mess with Biscotti Cookies
This Eton Mess recipe is a refreshing no-bake dessert that comes together quickly and easily in a few simple steps. Made with whipped cream, strawberries, and meringue, each bite is both creamy and crisp.
Equipment
• Mixing Bowls
• Electric or stand mixer
• Small glasses or dessert bowls
Ingredients
• 1½ pounds fresh strawberries hulled
• ⅓ cup plus 2 tablespoons superfine sugar
• 2 cups heavy whipping cream
• 16 meringue cookies or biscotti cookies
Instructions
• Place a third of the strawberries in a medium bowl and mash with a fork or puree in a blender. Cut the remaining strawberries into quarters and add them to the bowl. Add ⅓ cup sugar, and stir until well combined. Let sit for 10 minutes, stirring occasionally.
• In a large mixing bowl, combine the cream and the remaining 2 tablespoons of sugar. Beat on medium speed until soft peaks form.
• Place 8 meringues in a sealable plastic bag and coarsely crush with a rolling pin or the bottom of a heavy glass. Fold into the whipped cream. Break the remaining meringue cookies into various-sized pieces.
• In small clear cups or dessert bowls, layer the cream, strawberries, and broken cookies, creating as many layers as you want. Serve immediately or chill for up to 3 hours before serving.
Notes
• This recipe works great with all kinds of seasonal berries and fruits. Some of my favorites to swap in are raspberries, blackberries, peaches, cherries, and plums.
• Put your mixing bowl in the freezer before whipping the heavy cream. The colder bowl helps whip the cream faster and increases its thickness.
• Making this for a crowd? Place each part of the Eton mess out, buffet-style, and let your guests assemble their own bowl.
• While you can whip the cream by hand, I highly recommend using an electric mixer as it’ll require a lot of elbow grease!
• When you fold the meringue into the whipped cream, do so gently as not to deflate the whipped cream.