Have you ever gone to the grocery store or farmer’s market with a specific ingredient in mind, only to get there and they didn’t have it?
Yep, it happens to me all the time it seems. I actually usually try to get everything at the grocery store and only go to the farmer’s market for special things or just to get some inspiration, but last week I went there hoping they’d have some rhubarb.
We’re in season so I don’t see why getting rhubarb should be a problem, however it always seems to be. Sure, the weather has been a little crazy this year, but apart from one random shopping trip where I got it, I have not been able to hunt down some rhubarb.
On the other side of the world, Molly has the opposite problem. Not that having too much rhubarb is a problem, as it freezes nicely and is then just as good in pies and such.
So, until I have my own house and a garden one day, I’ll just work with what I can get, which is still a lot. Basically, I shouldn’t complain. Because what they did have at the market were boxes upon boxes of gorgeous strawberries.
Perfectly ripe, yet firm, sweet and absolutely beautiful strawberries. Of course I had to take some home with me, along with 2 pounds of cherries and other goodies.
On my way back I passed the so-called Italian market. That area has its own aura, I tell you. Cheese and sun-dried tomatoes everywhere! And pasta! Not the best place to go to when you’re hungry. And I was, duh.
So I got some cannoli, because you can’t really go to an Italian market and not get cannoli right? And I got some beautiful huge meringues, one pink and one minty green.
And that’s how this recipe was born. As I was walking home I just stored my rhubarb ideas for later and decided to make an easy strawberry Eton mess. I know everyone calls it an old school dessert and it may be, but old school isn’t bad, right? Right.
And besides, I’m not English and this dessert has never been a big thing where I grew up, so it’s sorta new to me.
You know I’m down for a cake or a pie or ridiculously cute cookies, but we all need options. And I don’t mean just “what to eat” options, I seem to have too many of those sometimes, I’m talking about “what to make” kind of options.
Especially if you want to entertain a crowd of people. Or when you want something sweet and don’t have the time / energy / enter whatever, make an Eton mess. Unless you’re not a fan of whipped cream, then this won’t work. In that case I’d just make this with ice cream.
But if you like whipped cream, flavored with vanilla bean paste, sweet crunchy meringues and fresh strawberries, then this recipe is perfect for you. The reason why I use vanilla bean paste 99% of the time instead of extract is because it embellishes the food with tiny little specks which I just adore. You can look at any dessert and see those specks and just know that that is flavor right there.
This easy strawberry Eton mess is a 10 minute dessert, simple yet beautiful and bursting with flavor. Done in no time, eaten even faster. And if you’re like me, serve this with a big spoon. Yum!Print
Easy strawberry Eton mess
Perfect summer dessert made in 10 minutes!
Recipe easily makes 4 desserts.
- 400g (14 oz) strawberries
- 6 tablespoons powdered sugar (or more to taste)
- 240ml (1 cup) whipping or heavy cream
- 1 teaspoon vanilla bean paste
- 100g (3.5 oz) meringues
- Save 5 strawberries for decoration, hull the rest. Finely chop the strawberries and add 4 tablespoons sugar. Toss and mash berries with a fork. Set aside.
- In a large bowl or bowl of your mixer combine cream, 2 tablespoons sugar and vanilla paste. Whisk on medium speed until stiff peaks form.
- Meanwhile crush the meringues into small pieces, it’s good if some are bigger and other are tiny, even turned into meringue dust.
- Transfer cream to a large mixing bowl and fold in 2/3 of the strawberries. Gently stir in 1/2 of crushed meringues.
- Spoon some of the mixture into serving bowls (or jars), top with leftover strawberry mixture and meringues, finish with more whipped cream mixture.
- Lastly top with reserved strawberries, either whole or thinly sliced, and more meringue pieces. Serve immediately.