Strawberry Basil Eton Mess

Strawberry Basil Eton Mess

  • 400 gram Driscoll’s Strawberries, hulled and quartered
  • 155 gram plus 2 tablespoons sugar, divided
  • Juice and zest of 1 lemon
  • 180 gram heavy cream
  • 1 Tsp. vanilla bean paste or vanilla extract
  • 10 gram basil, chiffonade*
  • 16 purchased mini meringues, crumbled
  • *Stack basil leaves, roll them tightly, then slice into long thin strips by cutting horizontally

10 min + 30 min | 4 servings | dessert

Strawberry Basil Eton Mess

Eton mess, with its thick cream and slightly softened meringues, has been served in England since the late 1800s. Tradition demands sweet, juicy strawberries, but the addition of peppery-sweet basil puts a modern twist on this classic.


Place the strawberries into a large bowl.
Add 155 gram sugar and juice and zest of 1 lemon.
Stir strawberry mixture to coat strawberries.
Allow to rest for about 30 minutes or until syrup has developed.
Pour 180 gram heavy cream into a quart-sized mason jar.
Add remaining 2 tablespoons sugar and 1 teaspoon vanilla.
Seal jar tightly with lid.
Shake jar vigorously for about 2 minutes, or until cream thickens and is lightly whipped.
Stir 10 gram basil into strawberry mixture.
Divide cream mixture between 4 pint-sized glass jars.
Divide meringue crumbles between jars.
Divide strawberry mixture between jars.
Chill in refrigerator 30 minutes before serving.

Leafs Strawberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.