Food Desserts & Baking Eton Mess This classic British dessert is the no-bake, no-cook, no-fuss dessert your summer has been waiting for—a delicious mishmash of strawberries, whipped cream and (purchased) meringues. By Leah Eskin Leah Eskin Leah Eskin writes and bakes in Chicago, where she lives with her husband and her chocolate Lab, Milo. She's at work on a book about Jewish-Italian cookbook author Edda Servi Machlin. Midwest Living's Editorial Guidelines Published on May 24, 2023 Print Share Photo: Carson Downing Hands On Time: 15 mins Total Time: 1 hr 45 mins Servings: 6 Ingredients 2 pounds fresh strawberries, trimmed and sliced 3 tablespoons sugar, divided 1 teaspoon lemon zest pinch kosher salt 4 ounces purchased vanilla meringue cookies (such as Trader Joe's) 1 cup heavy cream ½ teaspoon vanilla Directions Place berries in a medium bowl. Sprinkle with 2 to 3 tablespoons sugar (use more if berries are slightly underripe, less if they're sweet and juicy), the lemon zest and salt. Gently fold with a silicone spatula. Let stand at room temperature 1 hour, folding occasionally. Meanwhile, break meringues into irregular pieces. (One method: Set each meringue on the countertop and press firmly with the heel of your hand.) You should have about 2 2/3 cups. Place cream, 1 tablespoon sugar and the vanilla in a mixing bowl. Beat with a mixer on medium speed until stiff peaks form (tips stand straight). To assemble: Divide half the broken meringues (and their crumbs) among six dessert bowls or good-size (12-ounce) drinking glasses. Top with half of the berries, then half of the whipped cream. Repeat layers, ending with cream. Chill 30 to 60 minutes before serving. To serve a party, double the recipe and layer ingredients as directed in a glass trifle bowl.Nutrition Facts (per serving): 271 cal., 15 g total fat (9 g sat. fat), 45 mg chol., 70 mg sodium, 34 g carb., 3 g fiber, 30 g sugar, 3 g pro.Daily Values: 12% vit. A, 143% vit. C, 5% calcium, 4% iron. Print