Eton Mess Traybake: Prepare to be amazed! Imagine the delightful, summery flavors of a classic Eton Mess the sweet strawberries, the crunchy meringue, the creamy whipped topping all transformed into an easy-to-share, crowd-pleasing traybake. Yes, you read that right! This isn’t just another dessert; it’s a revolution in the world of no-fuss baking.
While the traditional Eton Mess boasts a rich history, rumored to have originated at Eton College (hence the name!), our traybake version is a modern twist on a beloved classic. The original dessert, a happy accident involving a dropped pavlova, has become synonymous with British summertime and celebratory occasions. But let’s be honest, sometimes you need a dessert that’s a little less fussy.
That’s where the Eton Mess Traybake shines. People adore this dish because it captures all the essential elements of the original the burst of fresh fruit, the satisfying crunch of meringue, and the luxurious creaminess but in a format that’s incredibly simple to make and even easier to serve. Forget individual portions and delicate assembly; this traybake is all about effortless elegance. It’s perfect for picnics, potlucks, or any gathering where you want to impress without spending hours in the kitchen. The combination of textures and flavors is simply irresistible, making it a guaranteed hit with everyone who tries it. So, are you ready to dive into this delightful dessert adventure?
Ingredients:
- For the Meringue:
- 4 large egg whites, at room temperature
- 225g caster sugar
- 1 tsp white wine vinegar
- ½ tsp vanilla extract
- For the Traybake Base:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- Pinch of salt
- For the Eton Mess Filling:
- 600ml double cream, lightly whipped
- 500g fresh strawberries, hulled and quartered (or a mix of berries!)
- Optional: 2 tbsp icing sugar (if strawberries are not very sweet)
- Optional: A handful of fresh mint leaves, chopped
Preparing the Meringue:
- Preheat and Prepare: Preheat your oven to 110°C (90°C fan/Gas Mark ¼). Line a large baking tray with parchment paper. This is crucial to prevent sticking!
- Whisk the Egg Whites: In a clean, grease-free bowl, whisk the egg whites using an electric mixer (stand mixer or hand mixer) until they form stiff peaks. This might take a few minutes, so be patient! You want them to be able to hold their shape.
- Gradually Add Sugar: Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk on high speed. Make sure each spoonful is fully incorporated before adding the next. This is key to a glossy, stable meringue. The mixture should become thick, glossy, and smooth.
- Add Vinegar and Vanilla: Once all the sugar is added, whisk in the white wine vinegar and vanilla extract. The vinegar helps to stabilize the meringue and adds a subtle tang, while the vanilla enhances the flavor.
- Shape the Meringue: Spoon or pipe the meringue onto the prepared baking tray in a large rectangle, roughly the size of your traybake tin (about 20x30cm). You don’t need to be perfect; a rustic look is part of the charm! You can create swirls or peaks with the back of a spoon for added texture.
- Bake the Meringue: Bake in the preheated oven for 1 hour 30 minutes to 2 hours, or until the meringue is crisp on the outside and slightly chewy in the center. The baking time will depend on your oven, so keep an eye on it. If it starts to brown too quickly, you can lower the oven temperature slightly.
- Cool Completely: Turn off the oven and leave the meringue inside to cool completely with the door slightly ajar. This prevents it from cracking due to sudden temperature changes. This can take several hours, or even overnight.
Making the Traybake Base:
- Preheat and Prepare: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20x30cm rectangular baking tin with parchment paper, leaving an overhang on the sides for easy removal.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This is best done with an electric mixer, but you can also do it by hand (it will just take a bit more effort!). The mixture should be pale and airy.
- Beat in the Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of flour to help bring it back together.
- Sift in the Flour and Salt: Sift in the self-raising flour and salt. Gently fold the flour into the wet ingredients until just combined. Be careful not to overmix, as this can result in a tough cake.
- Pour into Tin: Pour the batter into the prepared baking tin and spread it evenly.
- Bake the Traybake: Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean. The traybake should be golden brown and spring back when lightly pressed.
- Cool Completely: Let the traybake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Assembling the Eton Mess Traybake:
- Prepare the Strawberries: While the traybake and meringue are cooling, prepare the strawberries. Hull and quarter them. If your strawberries aren’t very sweet, you can toss them with 2 tablespoons of icing sugar. This will help to macerate them and bring out their natural sweetness. You can also add a handful of chopped fresh mint for extra flavor.
- Whip the Cream: In a large bowl, lightly whip the double cream until it forms soft peaks. Be careful not to overwhip, as it can turn into butter!
- Break the Meringue: Once the meringue has cooled completely, gently break it into smaller pieces. You want a mix of sizes, from large chunks to smaller shards.
- Assemble the Eton Mess: Now for the fun part! Spread the whipped cream evenly over the cooled traybake base.
- Add Strawberries and Meringue: Scatter the prepared strawberries and meringue pieces over the whipped cream. Don’t be afraid to be generous! You want a good balance of cream, strawberries, and meringue in every bite.
- Optional Decoration: If you like, you can drizzle a little extra strawberry sauce or sprinkle some icing sugar over the top for a final touch.
- Chill (Optional): While you can serve this immediately, chilling it for at least 30 minutes will allow the flavors to meld together and the cream to firm up slightly.
- Serve and Enjoy! Cut the Eton Mess Traybake into squares and serve. This is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. However, the meringue will soften over time.
Tips for Success:
- Room Temperature Egg Whites: Using room temperature egg whites is crucial for achieving maximum volume when whisking the meringue. If you forget to take them out of the fridge in advance, you can place the eggs in a bowl of warm water for a few minutes to speed up the process.
- Grease-Free Bowl: Make sure your bowl and whisk are completely clean and grease-free before whisking the egg whites. Even a tiny amount of grease can prevent the egg whites from forming stiff peaks. You can wipe the bowl with a little lemon juice or vinegar to ensure it’s clean.
- Don’t Overmix the Traybake Batter: Overmixing the traybake batter can develop the gluten in the flour, resulting in a tough cake. Mix the ingredients until just combined, and don’t worry about a few lumps.
- Adjust Sweetness: The sweetness of the Eton Mess Traybake can be adjusted to your liking. If you prefer a less sweet dessert, you can reduce the amount of sugar in the meringue or traybake base. If your strawberries are not very sweet, you can add a little extra icing sugar to them.
- Get Creative with Berries: While strawberries are the classic choice for Eton Mess, you can use any combination of berries you like. Raspberries, blueberries, and blackberries all work well.
- Make Ahead: You can make the meringue and traybake base ahead of time and store them separately. The meringue can be stored in an airtight container at room temperature for up to 2 days. The traybake base can be stored in an airtight container at room temperature for up to 3 days. Assemble the Eton Mess Traybake just before serving.
- Variations: Feel free to experiment with different flavors and textures. You could add a layer of lemon curd to the traybake base, or sprinkle some chopped nuts over the top of the Eton Mess.
Troubleshooting:
- Meringue is Cracking: If your meringue is cracking during baking, it could be due to a sudden temperature change. Try lowering the oven temperature slightly and leaving the meringue in the oven to cool completely with the door slightly ajar.
- Traybake is Dry: If your traybake is dry, it could be due to overbaking. Make sure to check it regularly and remove it from the oven as soon as a skewer inserted into the center comes out clean.
- Cream is Not Whipping: If your cream is not whipping, it could be because it’s not cold enough. Make sure the cream is well-chilled before whipping. You can also chill the bowl and
Conclusion:
This Eton Mess Traybake isn’t just a dessert; it’s an experience, a celebration of summer flavors and textures all baked into one glorious, shareable treat. I truly believe this recipe is a must-try because it takes the classic, sometimes fussy, Eton Mess and transforms it into something incredibly easy to make, perfect for potlucks, picnics, or simply a delightful weekend indulgence. The combination of the chewy meringue, the tangy berries, and the creamy, light filling is simply irresistible. It’s a guaranteed crowd-pleaser, and honestly, who can resist a slice of this beautiful, vibrant dessert?
But the best part? It’s so versatile! While I’ve shared my favorite combination of strawberries and raspberries, feel free to experiment with other berries like blueberries, blackberries, or even a mix of tropical fruits like mango and passionfruit for a more exotic twist. You could also add a drizzle of chocolate sauce for an extra layer of decadence, or sprinkle some chopped nuts on top for added crunch. For a truly indulgent experience, serve each slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you’re feeling adventurous, try adding a hint of citrus zest to the meringue for a brighter, more complex flavor. Another variation I love is using different flavored meringues a lemon meringue would be absolutely divine!
Serving this Eton Mess Traybake is just as fun as making it. It’s perfect served chilled, straight from the fridge, especially on a hot day. You can cut it into squares for easy serving, or get creative and use cookie cutters to make fun shapes for a party. It also pairs beautifully with a glass of sparkling wine or a light dessert wine. And don’t forget the presentation! A sprinkle of fresh berries and a dusting of powdered sugar will elevate the look of your traybake and make it even more appealing.
I’ve poured my heart into perfecting this recipe, and I’m so excited for you to try it. I’m confident that you’ll love the simplicity, the flavor, and the sheer joy that this Eton Mess Traybake brings. It’s a recipe that’s sure to become a family favorite, one that you’ll turn to again and again for special occasions or just because you deserve a little something sweet.
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a dessert masterpiece. I can’t wait to hear about your experience! Please, please, please try this recipe and let me know how it turns out. Share your photos, your variations, and your feedback in the comments below. Did you add a special ingredient? Did you serve it with something unique? I’m eager to learn from your culinary adventures and see how you make this Eton Mess Traybake your own. Happy baking! And remember, the most important ingredient is always love (and maybe a little bit of sugar!). I am sure that you will love this recipe as much as I do.
Eton Mess Traybake: The Ultimate Guide to a Perfect Dessert
A delightful Eton Mess Traybake with a soft base, topped with whipped cream, fresh strawberries, and crunchy meringue. Perfect for sharing!
Ingredients
- 4 large egg whites, at room temperature
- 225g (approx. 1 cup + 1 tbsp) caster sugar
- 1 tsp white wine vinegar
- ½ tsp vanilla extract
- 225g (1 cup or 2 sticks) unsalted butter, softened
- 225g (approx. 1 cup + 1 tbsp) caster sugar
- 4 large eggs
- 225g (approx. 1 3/4 cups) self-raising flour
- Pinch of salt
- 600ml (2 1/2 cups) double cream, lightly whipped
- 500g (approx. 1.1 lbs) fresh strawberries, hulled and quartered (or a mix of berries!)
- Optional: 2 tbsp icing sugar (powdered sugar) (if strawberries are not very sweet)
- Optional: A handful of fresh mint leaves, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 230°F (110°C). Line a large baking tray with parchment paper.
- Whisk the Egg Whites: In a clean, grease-free bowl, whisk the egg whites using an electric mixer until they form stiff peaks.
- Gradually Add Sugar: Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk on high speed. The mixture should become thick, glossy, and smooth.
- Add Vinegar and Vanilla: Whisk in the white wine vinegar and vanilla extract.
- Shape the Meringue: Spoon or pipe the meringue onto the prepared baking tray in a large rectangle, roughly the size of your traybake tin (about 8×12 inches). Create swirls or peaks with the back of a spoon.
- Bake the Meringue: Bake in the preheated oven for 1 hour 30 minutes to 2 hours, or until the meringue is crisp on the outside and slightly chewy in the center.
- Cool Completely: Turn off the oven and leave the meringue inside to cool completely with the door slightly ajar. This can take several hours, or even overnight.
- Preheat and Prepare: Preheat your oven to 350°F (180°C). Grease and line a 8×12 inch rectangular baking tin with parchment paper, leaving an overhang on the sides.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
- Beat in the Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of flour to help bring it back together.
- Sift in the Flour and Salt: Sift in the self-raising flour and salt. Gently fold the flour into the wet ingredients until just combined.
- Pour into Tin: Pour the batter into the prepared baking tin and spread it evenly.
- Bake the Traybake: Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Cool Completely: Let the traybake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Strawberries: Hull and quarter the strawberries. If your strawberries aren’t very sweet, you can toss them with 2 tablespoons of icing sugar. You can also add a handful of chopped fresh mint for extra flavor.
- Whip the Cream: In a large bowl, lightly whip the double cream until it forms soft peaks.
- Break the Meringue: Once the meringue has cooled completely, gently break it into smaller pieces.
- Assemble the Eton Mess: Spread the whipped cream evenly over the cooled traybake base.
- Add Strawberries and Meringue: Scatter the prepared strawberries and meringue pieces over the whipped cream.
- Optional Decoration: Drizzle a little extra strawberry sauce or sprinkle some icing sugar over the top.
- Chill (Optional): Chill for at least 30 minutes to allow the flavors to meld together.
- Serve and Enjoy! Cut the Eton Mess Traybake into squares and serve.
Notes
- Use room temperature egg whites for the meringue.
- Ensure your bowl and whisk are grease-free for the meringue.
- Don’t overmix the traybake batter.
- Adjust sweetness to your liking.
- Get creative with different berries.
- Make the meringue and traybake base ahead of time.
- Experiment with different flavors and textures.
- If the meringue is cracking, lower the oven temperature.
- If the traybake is dry, check it regularly and don’t overbake.
- If the cream is not whipping, make sure it’s cold enough.
