Ottolenghi Eton Mess with Strawberries & Sumac

Quick Summary: Ottolenghi Eton mess is a no-bake British dessert with a Middle Eastern twist, layering crushed meringues, rosewater mascarpone cream, fresh strawberries, strawberry sorbet, pomegranate molasses, and sumac. It serves 4, takes just 20 minutes to assemble, and is naturally gluten-free.

What is Eton mess?

Ottolenghi Eton mess is a modern take on the traditional British dessert, made with three main ingredients: strawberries, meringues, and whipped cream.

Its history goes back to the 19th century, when it was first served at Eton College in Windsor, UK.

Legend states that Eton mess was invented when a lively Labrador accidentally crushed a meringue dessert prepared for a picnic at Eton College.

Why you'll love this recipe

1. Strawberry sorbet on top of this Ottolenghi Eton mess brings freshness, a lovely way to celebrate summertime.
2. Store-bought crispy meringues work perfectly. Crush them, scatter fresh strawberries, whip the cream, and get Eton mess ready in minutes.
3. Pomegranate molasses splashed over the dessert pairs with strawberries.
4. Sumac sprinkled on top adds a pop of color and a subtle, tangy note.
5. Using different kinds of fresh or frozen fruit and their combinations makes Eton mess a dessert you can enjoy.

Equipment

• mixing bowl
• hand whisk or electric mixer
• rubber spatula
• four serving plates or glasses

How to make Ottolenghi Eton mess

Step 1. To make the rosewater cream, whisk the mascarpone and crème fraîche until smooth. Add icing sugar and rose water, and whisk until soft peaks form. Cover the bowl and refrigerate until serving.

Step 2. Next, break the meringues into bite-sized pieces and arrange them between four serving plates. Then top with fresh strawberries cut into 2 cm pieces and the rosewater cream.

Step 3. Finally, decorate with pomegranate seeds and one to two tablespoons of strawberry sorbet. Pour pomegranate molasses over the top, sprinkle with sumac and edible rose petals, and serve immediately.

Expert tips

1. Use store-bought meringues and strawberry sorbet to save time.
2. Prepare the components in advance: the rosewater cream, the strawberries cut into pieces, and the broken meringues. Keep the cream and berries in the fridge until you are ready to serve.
3. Replace crème fraîche with sour cream or full-fat plain Greek yogurt. You can also make crème fraîche at home using buttermilk and heavy cream.
4. Use petals from edible rose buds if you prefer.

Recipe variations

Traditional Eton mess is made from fresh strawberries, meringues, and classic whipped cream, while this Ottolenghi Eton mess adds rosewater cream, pomegranate, and sumac. Once you have the basics down, why not build your own version? Here are a few ways to change it up:

• Other summer fruit: Replace strawberries with raspberries, blackberries, or blueberries, and switch the strawberry sorbet for a matching fruity one.

• Roasted rhubarb: Cut the rhubarb into pieces, sprinkle with a little brown sugar and orange juice, cover the dish with foil, and roast for 20 minutes at 350°F/175°C.

• Stone fruit: Replace strawberries with peaches, sprinkle with pistachios, and drizzle with honey.

• Cherries and chocolate: Use pitted, halved cherries instead of strawberries, break up chocolate meringues, and top the dessert with cherry sorbet and a few toasted flaked almonds.

• Flavored cream: Add elderflower cordial, strawberry liqueur, or another fruity brandy to the whipped cream to taste.

• Scented cream: Whip 1 ⅓ cups (300 ml) whipping cream with 5 tablespoons (40 g) icing sugar until it begins to thicken, just before soft peaks (do not over-whip), then add 1 to 2 tablespoons of alcohol.

• Lighter version: Use a half-cream, half-plain Greek yogurt mix, or replace the whipped cream entirely with plain low-fat yogurt.

Storing & freezing

Eton mess is best assembled and eaten straight away, because the meringues soften once they touch the cream.

However, if you need to prep ahead, keep the rosewater cream, cut strawberries, and broken meringues in separate airtight containers in the fridge for up to a day, and then assemble just before serving.

Also, don't freeze the assembled dessert since the meringues and cream lose their texture once thawed.

FAQ

What is sumac?
Sumac is a dried red spice native to the Middle East, made by crushing the dried berries of a wild bush into a powder. It is widely used in Middle Eastern and Mediterranean cooking. Sprinkle it over vegetables, grilled or roasted meat, chicken, or fish for a bright, piney-citrusy note. The most common substitute is lemon zest.

What is crème fraîche?
Crème fraîche is a thick, rich cream similar to sour cream but less tangy. It has a fat content of about 30%, while sour cream has about 20%. Plain sour cream is the best substitute, or you can make your own crème fraîche at home using buttermilk and heavy cream.

Is Eton mess the same as Pavlova?
No. Both use meringue, cream, and fruit, but a pavlova is a single large meringue with a crisp shell and soft marshmallow center, topped with cream and fruit. Eton mess is deliberately broken up and folded together, so it is quicker and more casual to assemble.

Why is it called Eton mess?
Eton mess is named after Eton College in Windsor, UK, where a version has been served since the 19th century. One popular legend says it was created when a meringue dessert was accidentally crushed before a picnic, hence the "mess."

Can you make Eton mess in advance?
Assemble Eton mess close to serving time to keep the meringues crisp. You can prepare the whipped cream and cut the strawberries ahead and keep them in the fridge, then dress the dessert within a few minutes.

Can you freeze Eton mess?
No, freezing Eton mess is not recommended. The dessert is best served fresh, right after assembling it.

Love easy desserts? Try these next!

• Banoffee Pie Cups
• Four-Ingredient Coconut Macaroons
• Italian Shortbread Cookies
• Browse all the No-Bake Desserts

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The recipe was adapted from https://ottolenghi.co.uk/. It was originally published on January 18, 2019. The recipe has been re-tested and revised to include improved content and photos.

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.