This traditional British dessert is Passover perfection.
Eton mess is a traditional British dessert made up of meringue, strawberries, and cream. I was actually making this with the Royal Wedding in mind, but then it struck me that this dessert is Passover perfection. The Passover meal is one of my favorite meals all year, but the dessert is usually lacking. Without the use of leavening, dessert can really take a back seat. Last year, I made a delicious matzo toffee, but this year, I’m making Eton mess.
It is very simple to put together. I made my own meringues, but of course, you can buy them. You can make your meringues up to a week ahead of time if you keep them in an airtight container. I used some frozen raspberries to make a syrup (though you can use store-bought) and whipped some cream. Add some beautiful fresh berries, and you have a light and airy spring dessert. Most of the components of this dessert can be prepared ahead of time and assembled just before serving.
This recipe is more about a technique than a recipe. It really depends on how many people you need to serve, and I think of it more in terms of layers. I’ve made Eton mess in smaller, individual-sized mason jars and in a big bowl to serve a crowd. Play around with it depending on the occasion and serving needs.
Why this works so well for Passover
Eton mess is not a traditional Passover dessert, but it works. And I’m all about bringing a modern touch to tradition. Passover desserts must omit chametz—foods made from leavened or fermented grains, like flour. Eton mess satisfies that requirement naturally because it relies on whipped egg whites for structure instead of any kind of leavening component. You get height and texture from the meringues without needing a single grain of flour.
How do I store leftovers?
Eton mess is best enjoyed shortly after it’s been assembled. If you have leftovers, cover the bowl and pop it in the fridge for up to 24 hours. Note that the texture will change and the meringue will go soft. It will be more like a pudding the longer it sits.
Serving suggestions
I love serving Eton mess as dessert on Passover, often after a Passover Brisket. It’s also fairly simple to whip up a batch of Homemade Matzo! If you want more sweets to grace the dessert table, another simple option is some decadent Chocolate Macaroons. Having a chocolaty dessert and a lighter, fruity option makes sure there’s something for everyone.
Eton Mess
Ingredients
For The Meringue Cookies:
- 3 egg whites at room temperature
- Pinch of salt
- 1 cup sugar
- 1 teaspoon vinegar or lemon juice
To Assemble The Eton Mess:
- Meringue cookies
- 2 cups fresh strawberries
- 1 cup fresh blueberries
- 1 cup freshly whipped cream
- 1 cup raspberry sauce
Instructions
To Make The Meringue Cookies:
- Preheat your oven to 300°F. Line 2 baking sheets with parchment paper.
- Put the egg whites and a pinch of salt in the bowl of a stand mixer. Start off slowly and beat the egg whites until they form bubbles all around the same size, about 2-3 minutes. Gradually increase the speed of the mixture and very slowly add the sugar. Add the vinegar or lemon juice. Beat for another 4-5 minutes. The egg whites will be very glossy and will hold their peaks when you lift them from the bowl with the whisk.
- Put the meringue into a piping bag with a star or large round tip and pipe out mixture onto the baking sheets in cookie-sized dollops. You could also skip the piping bag and use two small spoons.
- Put the sheets into the oven, close the door, and turn the oven off. Let the cookies stay in the oven overnight. They will harden and dry out. If you are not going to use them right away, put them in an airtight container for up to 1 week.
To Make The Eton Mess:
- Start with a few meringues and break them apart. Put them in the bottom of the serving bowl or jar. Layer some berries on top.
- Add a layer of whipped cream and raspberry sauce.
- Keep layering until you run out of the components. Serve immediately.
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