Chocolate Eton Mess

A light and easy dessert made of crushed meringues, whipped cream, and juicy strawberries. Perfect for any summer table.

Course Dessert

Cuisine French

Prep Time 10

Cook Time 16

Rest Time 15

Total Time 41

Servings servings

Calories 402

Author Annalise Sandberg

Ingredients

For the chocolate meringues:

½ cup egg whites (112 grams, from about 4 eggs)
1 cup granulated sugar (200 grams)
3 tablespoons unsweetened cocoa powder (15 grams)
2 ounces bittersweet chocolate , chopped (55 grams)

For the strawberries:

2 cups strawberries , hulled and sliced (1 lb, 455 grams)
¼ cup granulated sugar (50 grams)

For the whipped cream:

1 cup heavy cream (237 ml, 8 fl oz)
2 tablespoons granulated sugar (25 grams)
1 teaspoon vanilla extract
Additional strawberries , for garnish
Additional chopped chocolate , for garnish

Instructions

To make the meringues:

Preheat oven to 350° F. Line sheet pan with parchment paper.
In the heatproof bowl of a stand mixer, whisk together the egg whites and sugar. Set over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk frequently until sugar is dissolved. I tested with my fingers to make sure all sugar granules were dissolved.
Return the bowl to the stand mixer and beat on high speed with the whisk attachment until meringue is stiff and glossy, about 5 minutes. Sift the cocoa powder over the meringue, add the chopped chocolate, and gently fold together with a spatula until incorporated.
Scoop out onto the prepared sheet pans in rounded tablespoons, about 2 inches apart. Baking 2 sheet pans at a time, bake for 8 minutes then rotate pans and bake for an additional 8 minutes, until meringues are puffed and cracked. Let cool completely.

To prepare the strawberries:

Toss together the strawberries and sugar and let sit for at least 15 minutes until juices develop.

To make the whipped cream:

In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until thickened. Add the sugar slowly while continuing to whisk, followed by the vanilla. Beat to soft peaks.

To make the Eton mess:

Crush the cooled meringue cookies and fold into the whipped cream with the strawberries and their juices. Spoon into individual dishes and garnish with more strawberries and chopped chocolate, if desired.

Notes

Note: This dessert is best served within a few hours of assembly. If preparing far in advance, store the meringues, whipped cream, and strawberries separately and only combine just before serving.

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