Pimm’s Cup Strawberries and Cream Eton Mess.
I am a huge tennis fan and the last two weeks most of my time has been spent watching Wimbledon. Or at least having it on my computer while I attempt to get other things done. Wimbledon is known for its traditions from its all white attire for players to the food and drink served for the spectators to enjoy while watching the matches. There are a few items that Wimbledon is most famous for such as the Pimm’s cup cocktail and strawberries and cream. Eton Mess is also a popular British dessert that makes it into many lists of Wimbledon foods. So what I have done for you all today is a dessert mashup with my Pimm’s Cup Strawberries and Cream Eton Mess. This way when you can’t decide on what to eat or drink – you can have it all in one delicious dessert. And of course I photographed these on an all white background with all white dishes and utensils in honor of Wimbledon’s “whites”.
I am a little bummed I didn’t think up the idea for this recipe earlier considering the finals start today. But better late than never AND this dessert whips up so fast you can enjoy it for the finals or any day really. Its a night light and surprisingly refreshing dessert that isn’t too sweet that is perfect for a summertime treat.
When I first thought of this dessert I originally thought of how to tie in the Pimm’s Cup with the Strawberries and cream together but I didn’t want to only add the fruits and veg that are garnishes for the Pimm’s cup into the strawberries and cream and have that be the recipe. That seemed to be lacking a little something. I looked up Wimbledon Foods and found this awesome site HERE and I saw Eton Mess on the list and I thought “PERFECT!! ” The meringues would be a great way to tie the whole recipe together.
With the strawberries and cream I decided to do things a little differently. In a traditional Eton Mess the strawberries are macerated in Sherry or Madeira wine. To make it into my custom dessert mash-up I macerated the strawberries with a little lemon, sugar and Pimm’s No. 1 liqueur. I could have eaten these strawberries on their own by the spoonful. So good! I folded into lightly sweetened whipped cream with a little more Pimm’s No. 1 added in.
The garnishes for a Pimm’s Cup widely vary from what I found online. I went with the traditional strawberries, English cucumber, oranges, green apple for my compote and I made a simple syrup of lemonade with ginger ale to mix into the compote. Lemonade and ginger ale are the two mixers that are in the Pimm’s cup cocktail.
This dessert is really easy to make. You can make the macerated strawberries, the lemonade ginger ale syrup and the strawberry cucumber compote the night before OR while the meringues are baking and cooling. The meringues are only a few ingredients making them way less intimidating than they seem. Just don’t over bake them or they wont have that nice chewy middle that just melts in your mouth.
I actually hadn’t had a Pimm’s Cup before making this recipe so after I bought the liqueur I made one. Or two. It is absolutely delicious. A very fun refreshing cocktail perfect for summertime. There will be leftover topping after you make these desserts so you can always make a few Pimm’s cups to sip on. Or champagne. Champagne is also a traditionally served drink at Wimbledon. I would love to go to Wimbledon one day to watch the tournament in person and sip on Pimm’s cups, Champagne and eat strawberries and cream. SO FANCY!!
For the Meringue
- 4 large egg whites, room temperature
- 1 1/4 c superfine sugar
- 21/2 tsp corn starch
- 1 tsp white vinegar ( NOT white wine vinegar
For the Strawberries and Cream
- 1 1/2 c strawberries, stems and hulls removed, small dice
- 2 tsp lemon juice
- 2 Tbsp Pimms No1. Liqueur, divided
- 2 tsp sugar
- 2 cups whipping cream,
- 1-2 Tbsp confectioners ( powdered) sugar
For the topping
- 1 C Strawberries, stems removed and sliced thin
- 1 C English cucumber, quartered and sliced thin
- 1/2 C orange, peeled and sliced small
- 1/2 C green apple, diced small
- Lemonade Ginger ale simple syrup***
- Fresh mint
- sliced almonds
Make the Meringues
- Preheat oven to 300 Deg F. Prepare two large baking sheets with parchment paper. Draw 6 four inch circles on each parchment paper if desired.
- In a bowl of a stand mixer or a stainless steel bowl and hand mixer whip the egg whites until soft peaks form. Slowly pour in the sugar as you mix, once all the sugar is added, scrape down the sides then whip for another 3-4 minutes or until the sugar is completely dissolved and stiff peaks have formed. The meringue will be nice and glossy. Add in the corn starch and vinegar and whip for one more minute
- Divide the mixture amongst the baking sheets in 6 equal portions on both sheets. Using a spoon form each portion into about a 4” diameter circle with the sides slightly higher than the middle. Place in oven and immediately turn the heat down to 250 Deg F. Bake for 30 minutes. Turn the ovens off and crack the doors slightly letting cool another 20 min. Removed from oven to cool completely. These can be stored in an airtight container at room temperature up to one week.
To make the strawberry whipped cream
- Combine the strawberries, lemon juice, one tablespoon of the Pimms liqueur and the sugar in a bowl. Stir gently to combine and let macerate for 30 min up to over night. If letting sit overnight keep in an airtight container and chill. Right before assembly of the dessert whip the cream to soft peaks sweeten with confectioners sugar then whip to stiff peaks. Drain the strawberries and then fold into the cream.
To make the topping. Combine all the items in a bowl and gently stir. Pour about 2 Tbsp of the lemonade ginger ale syrup over the mixture and chill until ready to serve.
- Place one meringue circle on a plate and gently press to crack. Spread on about 1/3 cup of the strawberry whipped cream then place another meringue circle on top. Repeat with more whipped cream then a few tablespoons of the topping. Add a sprig of fresh mint, a few sliced almonds and a little drizzle of the lemonade ginger ale syrup if desired. Serve immediately.
Lemonade Ginger ale syrup - Combine 1/2 cup each lemonade, ginger ale and sugar in a small saucepan. Bring to a boil let simmer about 5-8 min to reduce and thicken slightly. Let cool completly, transfer to a jar and chill completely until ready to use.
You can make the strawberry whipped cream and the topping while the meringues bake and cool. Macerate the strawberries and fold into the whipped cream right before assembly of the dessert.
Game. Set. Match. Eat and Drink!!