Strawberry & pistachio eton mess
A luxe twist on the classic Eton Mess. Lightly whipped vanilla cream, juicy strawberries, crisp meringue, and a crunchy, buttery pistachio crumble. Perfect for summer or Christmas entertaining.
There’s something magical about Eton Mess — sweet strawberries, airy cream, crisp meringue, and a crunchy pistachio crumble all in one bite. This version adds mascarpone to the cream for a silky, stable texture, while the buttery pistachio crumble gives every mouthful a satisfying crunch. Perfect for summer afternoons, festive treats, or any time you want a little sweet indulgence.
So handy to make ahead. light and summery. perfect for christmas in hot weather with pretty colours. can easily be scaled up2-3 times to serve a large crowd or Christmas gathering.
What's in this recipe?
Pistachio crumble
Pistachios
Pistachios form the base of the crumble and bring a beautifully nutty, slightly sweet flavour. Their vibrant green colour contrasts so nicely with the red strawberries, giving the whole dessert a naturally festive look. They toast up wonderfully and add the perfect crunch.Butter
Butter binds the crumble mixture together and gives it that classic rich, golden flavour. As it bakes, it helps the pistachios crisp and develop deeper, nuttier notes.Brown sugar
Brown sugar sweetens the crumble while adding a warm caramel flavour that complements the cream and berries. It’s essential here for creating those gorgeous crunchy clusters that balance the soft textures in the rest of the dessert.Plain GF flour
A little GF flour helps the crumble clump and crisp as it bakes. You can swap for regular plain flour if no one needs a gluten-free option — the amount is small enough that you won’t notice a difference in flavour.Vanilla extract
Vanilla adds a gentle, fragrant sweetness and acts as the flavour foundation of the whole recipe. It ties the crumble, berries, and cream together beautifully.Salt
Just a pinch enhances the nutty flavour of the pistachios and balances the sweetness in the crumble. Don’t skip — it makes a noticeable difference.
Macerated strawberries
Strawberries
Fresh, ripe summer strawberries are essential. Their natural sweetness and juice become the heart of this dessert. I like to make this recipe when strawberries are at their peak (and a good price!), especially if I’m doubling or tripling it for a crowd. They truly are the star.
Brown sugar
A spoonful of brown sugar enhances the strawberries’ natural sweetness and helps pull out their juices, creating a syrupy, caramel-tinged sauce that flavours every layer.
Lemon juice
Lemon juice brightens the berries and balances the sweetness. It lifts the flavour and keeps the strawberries tasting fresh rather than heavy.
Vanilla extract
A dash of vanilla adds warmth and rounds out the flavour, pairing beautifully with the cream and meringue.
Vanilla bean cream
Thickened cream/whipping cream
Use full-fat thickened or whipping cream so it whips properly into soft, billowy peaks. Low-fat cream won’t whip the same and the structure won’t hold.
Mascarpone
Mascarpone is the secret to a stable, luxurious cream. It adds body without making the mixture too heavy, and it helps the cream hold up beautifully when assembling ahead of time.
Icing sugar
Just enough to soften the flavour of the cream — not too much, since the dessert already has sweetness from the berries and meringues.
Vanilla bean paste
Vanilla bean paste gives the cream gorgeous black specks and a more intense vanilla flavour. It feels a little extra special, but vanilla extract can absolutely be used instead.
Meringue nests
Store-bought meringue nests are perfect here and save so much time. They’re going to be crushed anyway, and the convenience is unbeatable. If you love making your own, feel free — but the pre-made ones work beautifully and no one will know!
Step-by-step photos
Strawberry & pistachio eton mess
GF
Ingredients
- greek yoghurt
- mayonnaise
- paprika
- garlic (minced)
- salt
- chicken thighs (diced)
- harissa paste
- honey
- garlic (minced)
- olive oil
- pita breads
- lettuce
- pickled red onions
- cucumber (peeled into ribbons)
Instructions
- Place all ingredients in a small jar and shake until smooth and creamy. Adjust consistency with a touch more warm water if needed.
- Prepare the base: In a medium bowl, toss the cooled brown rice with half of the dressing until lightly coated.
- Cook the broccolini: Place the broccolini in a microwave-safe bowl with ¼ cup of water. Microwave on high for 2 minutes, or until just tender and bright green. Drain, then set aside to cool.
- Assemble the salad: Spread the rice evenly over a serving platter. Arrange the lettuce, cooled broccolini, mango, cucumber, and avocado on top.
- Add the salmon: Gently layer the smoked salmon pieces over the salad.
- Finish & serve: Drizzle with the remaining dressing and sprinkle with toasted cashews, coriander (if using), and a pinch of salt to finish.
Notes
Serving suggestion
Add extra flavour or crunch with any of these easy toppings:
- Crispy shallots or sesame seeds – for a little crunch and umami.
- Pickled ginger – adds a lovely contrast to the creamy dressing.
- Fresh long red chilli slices – if you like a touch of heat.
- Lime wedges – squeeze over just before serving to lift all the flavours.
- Edamame or shredded carrot – for extra colour and protein.
Storing & meal prep
- The salad can be prepped up to 2 days in advance.
- Store the rice, broccolini, and dressing separately from the fresh ingredients and salmon to keep everything crisp.
- Combine just before serving, or layer in a jar for grab-and-go lunches (rice at the bottom, dressing next, then veggies and salmon on top).
- If using avocado, add it fresh on the day to prevent browning.
Nutrition Facts
Calories
936Fat
34 gSat. Fat
5 gCarbs
132 gFiber
17 gNet carbs
114 gSugar
29 gProtein
35 gSodium
380 mgCholesterol
33 mg