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Ottolenghi's Eton Mess

Eton mess: crushed meringues topped with strawberries, and cream served on the white plates.

5 from 11 reviews

Enjoy this fruity summer twist on Ottolenghi's Eton Mess with crème fraîche, crushed meringues, and strawberries. It takes 20 minutes from start to finish to make this gorgeous gluten-free treat! It's the easiest dessert ever!



For the rosewater cream:

  • 5.6 oz (160 g) mascarpone
  • 9.5 oz (270 g) crème fraîche
  • 2 tablespoons (15 g) icing sugar
  • 1 tablespoon rose water 

For serving:

  • 7 oz (200 g) fresh strawberries
  • 2.1 oz (60 g) meringues
  • 10.5 oz (300 g) strawberry sorbet
  • 3.5 oz (100 g) pomegranate seeds
  • 2 tablespoons of pomegranate molasses
  • 1 teaspoon of sumac 
  • 2 tablespoons of edible dried rose petals (optional)

** If needed, please refer to Baking Conversion Charts.


  1. To make the rosewater cream, whisk the mascarpone and crème fraîche until homogeneous. Add icing sugar and rose water, and whisk until soft peaks. Cover a bowl with the cream and refrigerate till serving.
  2. To serve, break meringues into bite-sized pieces and arrange between four serving plates. Top meringues with fresh strawberries cut into 2 cm pieces and rosewater cream.
  3. Decorate with pomegranate seeds and arrange one to two tablespoons of strawberry sorbet. Pour pomegranate molasses on top of the dessert and sprinkle with sumac and edible rose petals. Serve immediately.


  1. Use store-bought meringues and strawberry sorbet.
  2. Prepare the dessert components in advance: the rosewater cream, strawberries cut into pieces, and broken meringues. Keep the cream and berries in the fridge till 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 rose petals from edible rose buds if you prefer.





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