Active Time: 20 MinsTotal Time3 Hours 20 Mins
Yield: Serves 8 (serving size: 1 cup meringue pieces, 3 tbsp. whipped yogurt, and 3 tbsp. strawberries)
If you’ve never heard of Eton Mess, you’ll be thankful we’re introducing you to it. This traditional English dessert is essentially a pavlova parfait made with layers of crunchy, slightly sweet meringue, creamy whipped cream, and fresh berries. Our version is much lower in sugar, but equally delicious. The key to perfect meringue is to let it dehydrate fully—for this recipe, spreading it out in a thin layer helps it cook faster. And because you’re breaking it up, the shapes and sizes don’t matter.
Ingredients
- 3large egg whites
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 6 tablespoons granulated sugar, divided
- 3 cups sliced fresh strawberries
- 1/4 cup lightly packed fresh basil leaves, thinly sliced, plus more for garnish
- 1/2 cup heavy cream, chilled
- 1 1/4 cups plain whole-milk Greek yogurt, chilled
Nutritional Information
- Calories 154
- Fat 8g
- Satfat 4g
- Unsatfat 3g
- Protein 6g
- Carbohydrate 16g
- Fiber 1g
- Sugars 15g
- Added sugars 9g
- Sodium 69mg
- Calcium 6% DV
- Potassium 4
- Calories 154
- Fat 8g
- Satfat 4g
- Unsatfat 3g
- Protein 6g
- Carbohydrate 16g
- Fiber 1g
- Sugars 15g
- Added sugars 9g
- Sodium 69mg
- Calcium 6% DV
- Potassium 4
How to Make It
Step 1
Preheat oven to 250°F. Beat together egg whites, vanilla, and cream of tartar with an electric stand mixer with the whisk attachment on high speed until foamy, about 1 minute. Slowly sprinkle in 1/4 cup of the sugar, and continue to beat until stiff peaks form, about 1 more minute. Spread meringue in a 1/2-inch layer over a silicone mat or a large rimmed baking sheet lined with parchment paper. Bake in preheated oven until lightly browned and firm, 60 to 70 minutes. Let cool completely, about 2 hours, at room temperature. Break into bite-sized pieces.
Step 2
While meringue cools, toss together strawberries, basil leaves, and 1 tablespoon of the sugar in a bowl. Let stand, tossing occasionally, until strawberries have released liquid and have become syrupy, about 1 hour.
Step 3
When ready to serve, beat together cream and remaining 1 tablespoon sugar in a cold medium bowl with electric mixer on medium-high speed until medium peaks form, about 2 minutes. Gently fold in yogurt. Divide broken meringue pieces among 8 (8-oz.) cups; layer with whipped yogurt, and top with berries. Repeat layers, ending with a sprinkle of meringue on top. Garnish with basil. Serve within 20 minutes of preparing.
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