Eton Mess

in Cakes, Desserts

Eton's Mess

Eton mess is my favorite story because it involves a dog.

The story goes like this: summer-y people go on summer-y picnic and bring a mix of meringue and strawberries and whipped cream. A mischievous dog (picture Amelia type mischievous) jumps up and smashes said dessert. Summer-y people are very very bummed but eat it anyway because dessert is always necessary and they LOVE IT.

Eton Mess is born. I like to think that I made what was most likely in the back of the car, pre-dog. It’s a pavlova cake layered with whipped cream and sliced strawberries.

Eton's Mess

Eton Mess is born. I like to think that I made what was most likely in the back of the car, pre-dog. It’s a pavlova cake layered with whipped cream and sliced strawberries.

It’s something that can easily be put together. Add a few flowers on top and baby strawberries and it’s instantly a dessert that is VERY Instagrammable.

The good news is that it tastes good too.

Eton's Mess

Eton's Mess

Eton's Mess

Eton's Mess

Eton's Mess

I’ve been spending the past week feeding people in real life and it’s so fun. Last Friday, I helped Josh plate up a bunch of food for people (here’s a post about the dinner). And tomorrow Josh and I are catering a BBQ party for famous people that I didn’t know were famous because I’m too old. (Follow along on Snapchat: ACOZYKITCHEN)

I’m actually super excited about cooking for people in real life. It’s pretty satisfying seeing people enjoy your food in front of me, something I don’t really get to experience writing a blog. It keeps things interesting and fun.

I’m actually thinking of making this for tomorrow but with lots of different berries. I’ll let you know how it goes!

xo
Adrianna

Eton's Mess
Eton's Mess

Eton’s Mess

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 1 (6-inch, 3 layer) pavlova cake

Serving Size: 6 to 8

Eton’s Mess

Ingredients

    Pavlova
  • 3 large egg whites
  • 1/4 teaspoon white vinegar
  • 3/4 cups granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • Layering Things:
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar, sifted
  • 1 pound strawberries, hulled and sliced
  • Fresh chamomile leaves, as garnish (optional)
  • Baby strawberries, as garnish (optional)

Directions

  1. To make the Pavlova: preheat the oven to 250 degrees F. Line a baking sheet with parchment.
  2. To the bowl of a stand-up mixer, with the whisk attachment, add the egg whites and vinegar; beat until frothy, about 2 minutes. With the mixer running, slowly incorporate the sugar; beat until stiff peaks form, about 5 additional minutes. Mix in the vanilla extract.
  3. Take a 5 or 6-inch plate, flip it over onto the parchment, and use it trace 3 circles. Divide the meringue evenly amongst circles, smoothing them out until they’re about 1-inch thick. Transfer to the oven to bake for 1 hour until hard and crisp on the outside. Turn the oven off, prop open the oven door, and allow to cool completely on the baking sheet.
  4. To make the whipped cream: add the heavy cream and powered sugar to a bowl. Using an electric mixer, beat the cream and sugar together until fluffy, soft peaks form.
  5. Place the first meringue disk on a plate. Top with 1/4 cup of heavy cream (feel free to eyeball this measurement) and smooth it out until it reaches the edges. Top with strawberry slices. Repeat until you’ve made three layers. For the top, add more strawberries and garnish with chamomile leaves and baby strawberries.
  6. When you’re ready to plate, smash the meringue a bit with a knife and divide amongst bowls. That’s your mess!
http://acozykitchen.com/etons-mess/

{ 12 comments… read them below or add one }

Lindsey June 10, 2016 at 7:34 am

slow clap for that cake top–pretty sure it’s gonna break insta

Reply

Adrianna Adarme June 12, 2016 at 7:05 pm

thanks girlfriend. lol

Reply

Rachel June 10, 2016 at 9:08 am

Hi Adrianna! I think you repeated a paragraph, “Eton’s mess is born…” Looks delicious, and beautiful! Definitely top notch insta material

Reply

Adrianna Adarme June 12, 2016 at 7:05 pm

Ahh thanks Rachel! All fixed. This is what happens when I cut and paste posts at midnight :)

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sakura June 11, 2016 at 7:25 am

Hi Adrianna! Are you going to delete Rachel’s comment as well? Because she says you originally wrote ‘Eton’s Mess’ which you seem not to want anyone to know.

Reply

Adrianna Adarme June 12, 2016 at 7:06 pm

nah, your comment was super sarcastic and i don’t welcome attitude like that around here. rachel’s comment is super nice and helpful, not snide like yours was.

Reply

sakura June 13, 2016 at 2:05 am

Unfortunate you took that view. Assumptions, assumptions….

Reply

Cassie Autumn Tran June 11, 2016 at 11:23 am

Such an interesting recipe! I love the way it was born too :) what a cute doggy story!

Reply

karen June 11, 2016 at 1:52 pm

ummm hello where are those pink plates from? before i die? this is so freaking adorable… also pavlovas are magical. i don’t like meringue, i don’t like whipped cream, i’m not a fan of “light/airy” desserts. like no i don’t want angel food cake or mousse. i want my desserts to anchor me down… BUT BUT BUT pavlovas are magical.

Reply

Adrianna Adarme June 12, 2016 at 7:04 pm

Haha…pavlovas are super magical aren’t they. The plates are from here:

http://claykatceramics.bigcartel.com/

she has beautiful work!

Reply

Lyndsay // Coco Cake Land June 17, 2016 at 9:37 am

those mini not quite ripe strawberries are MURDERING me with cuteness!! this is so beautiful and i can just taste the crispness, creaminess and tartness. NOICE. (PS had no idea that was how Eton Mess was born – hehe. summery people!)

Reply

Adrianna Adarme June 17, 2016 at 10:46 am

I made this whole recipe because of those ridiculously cute strawberries. Haha.

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