Food & Cooking Recipes Dessert & Treats Recipes Eton Mess 3.7 (6) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 This British dessert is traditionally served at Eton College's annual July 4 prize-giving celebration. Ingredients 1 pound strawberries, hulled and quartered 3 tablespoons granulated sugar 1 cup heavy cream ¼ cup confectioners' sugar 3 cups coarsely crumbled pink or white meringue cookies (about 4 ounces) Directions Gently stir together strawberries and granulated sugar in a large bowl. Cover, and let stand at room temperature until juices are released, at least 30 minutes (or refrigerate overnight). Coarsely crush berries using a potato masher. Whisk together cream and confectioners' sugar in a large bowl until soft peaks form. Gently fold in cookies and berries (with juices) until almost combined but ribbons of juice remain. Serve immediately. Cook's Notes Serve right away so the cookies stay crisp. Rate it Print