Eton Mess–totally misnamed, don’t you think– is Three Many Cook’s new favorite summer dessert. In this week’s USA Weekend video Maggy demonstrates how quickly you can make this stunningly beautiful, utterly simple dessert that she learned while living in England. Apparently it was served at Eton college’s snack shop in the 1930’s and was traditionally made with strawberries or bananas and whipped cream or ice cream. The meringues–in our minds the best part–were added later. If using blackberries, blueberries, raspberries or other similar berries wash and leave them whole. Strawberries, on the other hand, need to be hulled and sliced. We’ve even tried this dessert with peaches–a beautiful (and delicious) end to a summer meal as well.
- 4 cups prepared mixed berries (see Pam’s note) divided
- ½ cup sugar
- 1 tablespoon lemon juice
- 1½ cups heavy cream
- 2 teaspoons vanilla extract
- 2 cups crushed store bought meringue cookies
- Bring 2 cups of the berries, along with sugar and lemon juice, to simmer in a medium saucepan Turn into a medium bowl and stir in remaining fresh berries. Refrigerate until chilled. When ready to serve. Whip cream and vanilla to soft peaks. Assemble in the following order: spoon a portion of half the cream, meringue cookies, and berries into each of 4 goblets. Repeat. (Can cover and refrigerate several hours.) Serve.