This red, white, and blue dessert is a take on Eton Mess, an easy-to-assemble classic summer dish with a rather inelegant name. Said to have originated at Eton College during its annual cricket game against the students of Harrow School, it was first made with just strawberries mixed together with whipped cream; the broken pieces of meringue were a later addition. As a nod to the upcoming Fourth of July holiday, I’ve turned it into a more colorful affair by adding blueberries, raspberries, or blackberries. Use store-bought meringue cookies for a quick assembly. You’ll find other summer recipes like this in my newest cookbook Favorite Flavors of Ireland.
1 1/2 cups strawberries, hulled, quartered, and chopped
1 cup mixed berries
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
3 cups cold heavy (whipping) cream
8 to 10 bakery meringue cookies, broken into pieces
- In a large bowl, gently toss berries with sugar and lemon juice. Let stand for about 1 hour.
- In a large bowl or stand mixer, whip cream until soft peaks form. Gently fold meringue pieces into cream and then stir in three quarters of the fruit. Divide mixture into wine or martini glasses and spoon remaining fruit on top. Serve immediately or chill for up to 1 hour.