Eaton Mess

By mamacasma

This stunning, if oddly named, dessert was first developed in the 1930s at Eaton College outside London as a school snack. It was traditionally made with strawberries or bananas and whipped or ice cream. The meringues — in my mind the best part —were added later.

Ingredients

• 4 cups prepared mixed berries, divided
• 1/2 cup sugar
• 1 Tb. lemon juice
• 1 1/2 cups heavy cream
• 2 tsp. vanilla extract
• 2 cups crushed store-bought meringue cookies

Details

Servings 4

Preparation

Step 1

If using blackberries, blueberries, raspberries or other similar berries, wash and leave them whole. Strawberries, on the other hand, need to be hulled and sliced.

Bring 2 cups of the berries, along with sugar and lemon juice, to simmer in a medium saucepan. Turn into a medium bowl and stir in remaining fresh berries. Refrigerate until chilled. When ready to serve, whip cream and vanilla to soft peaks. Assemble in the following order: Spoon a portion of half the cream, meringue cookies and berries into each of 4 large goblets. Repeat. (Can cover and refrigerate several hours.) Serve.