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Strawberry and Meringue Dessert (Eton Mess)

Strawberry and Meringue Dessert (Eton Mess)

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-free strawberry and cream dessert - Eton Mess


  • 1 lb. (500g) fresh strawberries, washed and hulled.
  • ½ cup (4oz, 120g) sugar
  • ½ cup (4fl oz, 120ml) heavy or whipping cream
  • 1 cup (8fl oz, 240 ml) vanilla yogurt
  • 4 gluten-free meringue cookies, roughly broken into pieces (you can use store-bought cookies)
  • ½ cup toasted nuts, such as almonds or pistachios
  • Packet of freeze-dried strawberries

Optional Ingredients

  • 1 Tablespoon (15ml) Amaretto
  • ½-1 teaspoon rose water (Indian and Asian markets usually carry it)
  • Vanilla extract to taste


  1. Crush half the fresh strawberries, either in food processor, by hand or with a potato masher.
  2. Cut remaining fresh strawberries into bite-size pieces.
  3. Mix mashed strawberries, cut strawberries, sugar, and optional flavorings (Amaretto, rose water, vanilla extract, etc.). Stir well and leave to sit for at least an hour until the strawberries combine to make more juice.
  4. Whip the cream until stiff, then gently fold in yogurt. Taste and see if you want to add a bit more sugar, one tablespoon (15ml) at a time.
  5. Gently fold about ¾ of cream mix into the strawberry mix and spoon into a decorative serving dish, ideally glass. Top with remaining cream and sprinkle with meringue pieces, chopped toasted nuts and freeze-dried strawberries.

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