Best Strawberry Mess Recipes

STRAWBERRY ETON MESS

Steps:

• Transfer the meringue cookies to a large, resealable plastic bag. Use a rolling pin to lightly crush the cookies. (You should have pieces of varying sizes.)
• Trim the berries, discarding the greens. Halve or quarter 1 pound of the strawberries; add to a medium bowl. Blend or mash the remaining 1/2 pound strawberries until you have a chunky purée. Add the strawberry purée, lime zest, lime juice and 2 to 3 tablespoons confectioners' sugar to the chopped strawberries and toss to coat. (The better the strawberries, the less sugar you'll need.)
• In a large bowl, beat the cream with 1 tablespoon confectioners' sugar with an electric mixer on medium-high until whipped cream holds stiff peaks. Fold the crumbled meringue into the whipped cream.
• Starting and ending with the strawberry mixture, layer it with the cream mixture in individual serving dishes (preferably clear cups, bowls or jars), creating as many layers as you like. Serve immediately.

STRAWBERRY-RASPBERRY ETON MESS

Steps:

• Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1 tablespoon sugar and vanilla extract gradually, continuing to beat until stiff peaks form. Chill in the refrigerator.
• Combine 1/2 of the raspberries, 1/2 of the strawberries, remaining 1 tablespoon sugar, and balsamic vinegar in a bowl. Mash with a fork and chill in the refrigerator until ready to serve.
• To serve, combine mashed fruit and cream in a bowl. Add the remaining strawberries, raspberries, and rose water; fold everything together.
• Place your meringues in a bowl and break them up into a mix of small and big chunks for a good texture.
• Layer meringues and cream mixture into dessert bowls or glasses and serve immediately.

STRAWBERRY ETON MESS FOR MOTHER'S DAY

Steps:

• Combine strawberries, 2 tablespoons sugar, balsamic and raspberry vinegars, and basil in a bowl. Let sit until strawberries have released their juices and absorbed all the flavors, at least 15 minutes.
• Whip heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1 tablespoon sugar gradually, continuing to beat until soft peaks form. Add sour cream and cream cheese and mix until evenly blended.
• Sprinkle some sugar into a heavy saucepan until the bottom of the pan is covered with a thin layer. Cook over medium heat and as sugar starts to melt, sprinkle in a little more. Cook and stir until sugar is caramelized and amber in color. Stir in almonds. Remove from the heat and pour onto a sheet of parchment paper. Place another piece of parchment paper on top and use a rolling pin to roll it into a thin layer. Allow to cool, then break into pieces.
• Place some marinated strawberries in the bottom of 4 serving dishes. Layer with cream and top with crushed meringues. Continue layers all the way to the top of the dishes, garnishing the top with caramelized almond pieces, more meringues, and strawberries.

STRAWBERRY ROSE ETON MESS

Steps:

• In a large bowl, break up the meringues into bite-size pieces.
• Whip the cream until it holds its shape, but take care not to over-beat, then whisk in the rose water.
• Just before serving, fold the crushed meringue and cream together. Stir through the strawberries, leaving a few to garnish. Alternatively, make layers of meringue mixture and strawberries in a tall glass bowl or in individual tall wine or dessert glasses. Finish with rose petals scattered on top, if you like.

STRAWBERRY CHEESECAKE ETON MESS

Steps:

• Whisk the double cream and cream cheese to soft peaks. Hull the strawberries, then roughly chop half and quarter the rest. Blitz the chopped berries and icing sugar until smooth, then fold through the cream. Layer the strawberry cream into dessert glasses with the quartered berries, crushed meringue nests and crumbled gingernut biscuits and serve.

MINI STRAWBERRY ETON MESS

Steps:

• Toss half of sliced berries with sugar in a medium heatproof bowl. Cover tightly with plastic wrap and set over a medium saucepan filled with 1" of barely simmering water. Let sit until berries are soft and juices have accumulated in bowl, 25-30 minutes. Let cool, then toss in remaining sliced berries.
• Whisk cream in a medium bowl to soft peaks. Layer cream, meringues, then strawberry mixture in four 8-oz. glasses. Chill 20 minutes. Top with whole strawberries to serve.

STRAWBERRY, POMEGRANATE, AND ROSE PETAL MESS

Steps:

• Preheat oven to 200°. Using an electric mixer on medium-high speed, beat egg whites until foamy, about 1 minute. With mixer running, gradually add granulated sugar. Continue to beat until meringue triples in volume, is shiny, and holds medium-stiff peaks, 8-10 minutes. Add powdered sugar and beat just to blend.
• Spoon 2 heaping tablespoonfuls of meringue onto a parchment-lined baking sheet; repeat to fill baking sheet, spacing 1" apart. Bake until dry, about 4 hours.
• Do ahead: Meringues can be baked 5 days ahead. Keep airtight at room temperature.
• Whisk crème fraîche, mascarpone, powdered sugar, and rose water, if using, in a medium bowl.
• Arrange meringues, crème fraîche mixture, strawberries, and scoops of sorbet in a large bowl. Drizzle with pomegranate molasses and top with pomegranate seeds, sumac, and rose petals, if using.

STRAWBERRY-AMARETTI ETON MESS

Steps:

• In a medium bowl, whip the cream to soft peaks.
• Gently fold in the broken biscuits and strawberries until just combined (keep a few strawberries for garnish).
• To serve, divide between two serving dishes, sprinkle with grated chocolate and a few strawberries on top.

STRAWBERRY MESS

Steps:

• Roughly mash half of the strawberries and then slice the rest. Divide between 4 small bowls. Top with a couple of broken meringue nests and scoops of pink ice cream.

STRAWBERRY ETON MESS FOR MOTHER'S DAY

Steps:

• Marinade Cut strawberries in four and basil leaves in pieces. Add sugar, vinegars and mix everything together. Allow it to sit at least 15 minutes so that strawberries can absorb all the flavors and release their juices.
• Cream Whip heavy cream with sugar to stiff peaks. Add sour cream and cream cheese, homogenize.
• Almond Cover the bottom of a pan with sugar and let it caramelize. Once you have an amber caramel add the almond and stir. Remove from the heat, pour onto a sheet of baking paper. With another sheet on top, roll it to a thin layer of almond. Allow to cool and then break in pieces.
• Assembling Add a layer of strawberries, follow with a layer of cream and top with crushed meringues. Keep going all the way to the top. Garnish to taste with small meringues, caramelized almonds, and strawberries.