A Summer Dessert to Remember: Eton Mess

Few things feel more quintessentially English than Eton Mess, a simple, summery dessert of crushed meringue, whipped cream, and ripe strawberries. Said to have originated at the historic Eton College when overripe berries were salvaged with cream and crunch, this version adds a refined twist with a splash of Cointreau and an elegant presentation.

Ingredients:

• 1 lb ripe strawberries (about 3 cups)

• 2 tablespoons Cointreau

• 1¼ cups heavy cream

• 2 oz good-quality ready-made meringue

Method:

Set aside six of the best-looking strawberries for garnish. Lightly mash the remaining berries in a large bowl with a fork, just enough to release their juices. Stir in the Cointreau and let the mixture sit while you prepare the cream.

Whip the cream until it holds soft peaks and leaves a gentle ribbon trail when lifted. Fold the cream into the berry mixture.

With clean hands, gently break two-thirds of the meringue into the strawberry cream base. Use a rubber spatula or large spoon to fold everything together until just combined.

To Serve:

Spoon the mixture into six glass dishes for an effortless look or coupe glasses for a beautiful moment as a dessert for a dinner party. Crumble the remaining meringue over the top for a delicate crunch. Garnish with the reserved strawberries—either whole, halved, or fanned out for flair and top it with a meringue.

Notes from the Kitchen:

This dessert shines when made with perfectly ripe fruit. If your strawberries aren’t at their sweetest, consider adding a pinch of sugar to the berry mixture. For variation, try using raspberries in place of strawberries, no need to mash them.