Eton mess
Contains egg (no meat or fish)
An English summer pudding of broken crisp meringue, softly whipped cream and sweet strawberries folded together just before serving.
Eton mess is a British dessert from United Kingdom, ready in about 2 hours 50 minutes and made with egg white, strawberries and heavy cream. It serves 4 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 20 min
- Cook
- 1 h 30 min
- Rest
- 1 h
- Total
- 2 h 50 min
- Serves
- 4
- Level
- Easy
- Calories
- 419
Most of the time is baking and cooling the meringue; use 150 g shop-bought meringues to make it in 10 minutes.
Method
Step 1
Heat the oven (opens in a new tab) to 110 °C (fan 90 °C). Whisk the whites to stiff peaks, then whisk in the sugar (opens in a new tab) a spoonful at a time until thick and glossy. Spoon blobs onto a lined tray and bake 1½ hours, then cool in the oven with the door ajar.
- 100 min
- 110°C · fan 90 °C
- Hand mixer (opens in a new tab)
- Baking tray / sheet (opens in a new tab)
- Oven (opens in a new tab)
How it looks · Photo: Kampus Production on Pexels Step 2
Crush half the strawberries (opens in a new tab) with the icing sugar (opens in a new tab) to a rough sauce; slice the rest.
- 5 min
Step 3
Whip the cream to soft peaks. Just before serving, break the meringues into pieces and fold through the cream with the sliced strawberries (opens in a new tab), then ripple through the crushed strawberries. Spoon into glasses.
How it looks · Photo: Katerina Holmes on Pexels
About this dish
- Origin
- Eton College, Berkshire, England, United Kingdom · Commonly attributedServed at Eton College since the late 19th century, notably at the annual cricket match against Harrow.More food from United Kingdom
- Dish
- Dessert · Desserts
- Cooking method
- Oven-baked, Whipped
- Taste
- sweet, fruity, creamy
- Diet
- Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredientsWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-sodium - Cook more with
- Egg white · Strawberries · Heavy cream · Sugar · Icing sugar
- Techniques
- Baking · Emulsification
Allergens
- Contains: Milkfrom heavy cream
- Contains: Eggsfrom egg white
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
419 kcal per serving
Calculated1 serving ≈ 223 g · recipe makes 4
Where the energy comes from
- Protein 4%
- Carbohydrate 39%
- Fat 57%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 419 kcal | 188 kcal |
| Protein | 4.6 g | 2.1 g |
| Carbohydrate | 41.8 g | 18.7 g |
| Net carbohydrate | 39.8 g | 17.8 g |
| Sugars | 38.9 g | 17.4 g |
| Added sugars | 31.8 g | 14.2 g |
| Fibre | 2 g | 0.9 g |
| Fat | 27.4 g | 12.3 g |
| Saturated fat | 17.3 g | 7.7 g |
| Trans fat | — | — |
| Cholesterol | 85 mg | 38 mg |
| Sodium | 49 mg | 22 mg |
| Salt equivalent | 0.1 g | 0.1 g |
Vitamins & minerals per serving
- Potassium
- 252 mg
- Calcium
- 67 mg
- Iron
- 0.5 mg
- Magnesium
- 20 mg
- Vitamin A (RAE)
- 309 µg
- Vitamin C
- 59 mg
- Vitamin D
- 1.2 µg
- Vitamin B12
- 0.1 µg
- Folate (DFE)
- 28 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Storage
- Assemble at the last minute; meringues keep 2 weeks airtight.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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