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Eton Mess With Fresh Berries

Overhead view of Eton Mess dessert with fresh berries and whipped cream.
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This effortless no-bake dessert embraces joyful imperfection. Juicy macerated berries and soft whipped cream are folded with crisp meringue for a stunning summer treat that comes together in minutes.

Ingredients

Scale
  • 1 pint fresh strawberries, hulled and sliced
  • 1 pint fresh raspberries
  • 1 pint fresh blueberries
  • 2 tablespoons granulated sugar (for macerating the berries)
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy whipping cream, very cold
  • 1/4 cup powdered sugar, plus more to taste
  • 1 teaspoon pure vanilla extract
  • 1 (5-ounce) package store-bought meringue nests or cookies (about 6-8 nests), lightly crushed
  • Fresh mint leaves, for garnish (optional)

Instructions

  1. In a medium bowl, combine the sliced strawberries, raspberries, blueberries, granulated sugar, and lemon juice. Gently toss to coat. Let sit at room temperature for 15-30 minutes to macerate and create a syrup.
  2. In a large, chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Whip with a mixer until soft peaks form.
  3. Place the meringue nests in a large zip-top bag. Gently crush with your hands or a rolling pin into a mix of small pieces and crumbs.
  4. Gently fold about two-thirds of the crushed meringue and the macerated berries (with their syrup) into the whipped cream until just combined, creating a streaky effect.
  5. Spoon the mixture into serving bowls or glasses. Top with the remaining crushed meringue, extra fresh berries, and a mint leaf if using. Serve immediately.

Notes

For best texture, assemble just before serving. Components can be prepped separately up to a day ahead. Do not overwhip the cream; stop at soft peaks. Leftovers can be refrigerated for up to 24 hours, though the meringue will soften.

Nutrition

Find it online: https://www.homestyletable.com/eton-mess-with-fresh-berries/