Strawberry Eton Mess Recipe
- 3-4 ounces vanilla meringue cookies, 10-12 count, 1 1/2” wide cookies
- 1 lb fresh strawberries, hulled and quartered, divided
- 1 tsp lemon zest
- 2 tsp lemon juice
- 3-4 Tbsp granulated sugar, divided and added to taste
- 1 1/2 cups cold heavy whipping cream
Crush the Meringue: Set your meringue cookies into a zip-top bag and crush them into course crumbles with a rolling pin.
Strawberry Topping: In a medium bowl, add 2/3 of your sliced strawberries along with the lemon zest, lemon juice, and 2-3 Tbsp of sugar depending on the sweetness of your strawberries. With a potato masher or immersion blender, coarsely blend up your strawberries into a chunky consistency. Stir in the remaining 1/3 of your quartered strawberries and add more sugar to taste if needed.
Beat Whipped Cream: In the bowl of your stand mixer, add cold heavy cream and 1 Tbsp of sugar. Beat on medium/high speed with the whisk attachment until whipped and spreadable, about 3-4 minutes.
Assemble: Add your ingredients to clear drinking glasses or your serving cups or dishes of choice. Spoon some cream into the bottom, top with a heaping spoonful of the strawberry mixture then meringue. Repeat with cream, fruit, and meringue to fill the cup.