Eton Mess with Strawberries & Whipped Ricotta


Eton mess is a classic English dessert of layered meringue, fruit, and whipped cream. We stepped it up with macerated strawberries and vanilla bean-flecked whipped ricotta.

Hands On Time:
15 mins
Total Time:
45 mins


  • 1 pound fresh strawberries, hulled

  • ¼ cup granulated sugar

  • 2 tablespoon orange liqueur (such as Grand Marnier, Cointreau, or Triple Sec) or orange juice

  • 1 cup whole milk ricotta cheese

  • 1 cup heavy cream

  • cup powdered sugar

  • 1 teaspoon vanilla bean paste or vanilla

  • 1 recipe Meringue Cookies (see recipe), or 12 purchased meringue cookies


  1. Quarter large strawberries and
    halve smaller berries. Place berries in a large bowl. Add granulated sugar and orange liqueur; stir. Let stand 30 minutes or until berries have released their juices, stirring once or twice.

  2. In a large bowl combine ricotta,
    cream, powdered sugar, and vanilla
    bean paste. Beat with a mixer on low to combine. Gradually increase speed, beating 2 to 3 minutes or until mixture is thick and fluffy.

  3. Place Meringue Cookies in a resealable plastic bag; seal. Use a rolling pin to lightly crush cookies to a mixture of dust and larger shards (you should have about 1 1/2 cups crushed cookies). Fold 1 cup of the crushed cookies into the whipped ricotta mixture.

  4. Spoon ricotta mixture into six 8-oz. glasses or half-pint Mason jars. Top with berries and the remaining crushed cookies. Serve immediately. Makes 6.

    Eton Mess with Strawberries and Whipped Ricotta
    Carson Downing

Meringue Cookies:

Place oven rack in center of oven. Draw twelve 3-inch circles on two pieces of parchment. Invert paper on baking sheets. In a medium bowl beat 3 room temperature egg whites, dash salt, and dash cream of tartar with a mixer on medium until soft peaks form. Add 3/4 cup sugar, 1 Tbsp. at a time, beating on high until stiff peaks form (tips stand straight). Beat in 1/2 tsp. lemon juice and 1/4 tsp. vanilla. Sift 1 1/4 tsp. cornstarch over mixture; fold in gently. Spread mixture on circles on paper. If you like, swirl in 1 to 2 tsp. pureed strawberries into each. Bake 45 minutes at 250°F (do not open door). Turn off oven; let cookies stand in closed oven 1 hour

Nutrition Facts (per serving)

337 Calories
19g Fat
38g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 337
% Daily Value *
Total Fat 19g 24%
Saturated Fat 12g 60%
Cholesterol 65mg 22%
Sodium 65mg 3%
Total Carbohydrate 38g 14%
Total Sugars 33g
Protein 5g
Vitamin C 44.7mg 224%
Calcium 124mg 10%
Iron 0.4mg 2%
Potassium 257mg 5%
Fatty acids, total trans 1g
Folate, total 21.6mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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