This Spring Eton Mess is probably one of the easiest desserts to make. Minimal ingredients, no bake, and no fuss. The thing I love about it is that it looks complicated, but is ridiculously easy. It will be the star of your table, and everyone is going to want the recipe!
If you’re looking for more dessert recipes, check out my No-Bake Biscoff Cheesecake Cups and my Almond Raspberry Cake.
Why you’ll love this Eton Mess
- Easy: this recipe is incredibly easy to make. And the best part is that it’s fool proof. You can’t mess it up, and honestly the more rustic it looks, the more beautiful the final product.
- Minimal ingredients: you need six ingredients for the recipe, and they’re all pretty common (with the except of one). I share more below.
What you need to make this Spring Eton Mess
You don’t need many ingredients for this recipe, and it’s pretty easy to throw together at the last minute. Meringues can be a little tricky to find, so if you find them, maybe stock up. All the ingredient quantities are in the recipe card below.
- Fresh and frozen berries – some recipes call for only fresh berries, but fresh berries are expensive, so I like to save them for the top. Frozen berries work really well for the middle layers.
- Whipping cream – should be chilled
- Plain yogurt
- Lemon zest – from about 1 lemon
- Sugar
- Meringue nests – these can be hard to find, so I like to stock up on a few packages when I find them. I like these ones from President’s Choice. You can find them in bakery department.
Additions & Substitutions for this Spring Eton Mess
Additions
- Mint: not needed at all, but if you wanted to elevate this recipe even further, I think some fresh mint leaves on top would be delicious.
Substitutions
- Different fruit: I used a berry blend (blueberries, strawberries, raspberries, blackberries), but if you want to use only one type of berry or different types of fruit, go ahead! I like using berries because they’re bite sized. If you use other fruit (such as kiwi, peaches, plums, mango etc) you’ll need to cut them into bite sized pieces.
- No lemon: I love the addition of lemon zest to add brightness, but this recipe is delicious without it too.
Spring Eton Mess FAQs
Spring Eton Mess is a light, fruity dessert made with crushed meringues, fresh spring berries, and whipped cream, can be garnished with edible flowers of fresh mint.
It’s best served fresh, as the meringues can soften if left too long. You can prep the fruit and cream in advance and assemble just before serving.
Seasonal spring fruits like strawberries, raspberries, blueberries, and cherries work beautifully. I’ve also made it with nectarines and peaches when they’re in season, and it’s delicious!
You can serve in individual glasses or a large bowl, layering cream, meringue, and fruit for a visually appealing presentation. Ideally you want glasses or a large bowl that is glass, so that you can see the beautiful layers.
Yes, it’s naturally gluten-free as it’s made with meringues, cream, and fruit, without any gluten ingredients.
Spring Eton Mess
Equipment
- 1 hand mixer or stand mixer
- 1 large bowl ideally clear glass
Ingredients
- 2 cups whipping cream, chilled at least 35% milk fat
- ½ cup plain yogurt
- 1 whole lemon zested, divided
- 1 Tbsp sugar
- 5-6 cups frozen fruit
- 1-2 cups fresh fruit, washed and dried cut strawberries in half
- 5-6 3" meringue nests
Instructions
- Measure your frozen fruit out in a large bowl, and let it thaw slightly while you get everything else ready.
- In a small bowl, mix 2 tsp lemon zest with the plain yogurt. Set aside.
- Add chilled whipping cream and sugar to a large bowl (or the bowl of your stand mixer). Whip until it reaches soft peaks. Gently fold the lemon yogurt into whipped cream until well combined.
- To assemble your Eton Mess, you will create layers of whipped cream, crumbled meringues and frozen fruit. Start by adding about 1 cup whipped cream to the bottom of the bowl, and use a spoon or spatula to spread and create an even layer. Crumble one 3" meringue over top of the whipped cream layer. It's okay to have some larger pieces of meringue (this adds more texture than having them all finely crushed). Then add about 1.5 cups frozen fruit over the crumbled meringues. Repeat this process until you're out of frozen fruit and whipped cream. Try to have the final (top) layer be whipped cream.
- Add the fresh fruit on top of the final whipped cream layer. Garnish with the remaining lemon zest and another 1/2 – 1 crumbled meringue.
- Use a large serving spoon to serve. Enjoy in small bowls or plates.
Notes
Nutrition
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If we haven’t met yet, hi hello! I’m Bailey, a Registered Dietitian and recipe creator. I offer 1:1 nutrition coaching and cooking classes to help make healthy eating easier. On my blog you can find easy, seasonal, vegetarian recipes! If you try this recipe (or any of my other recipes), leave me a comment with your thoughts!
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