Traditionally, Eton Mess is a dessert served in a dish – not in cake or slice-form. A combination of crisp meringues, sweetened cream, and fresh berries, Eton Mess is a perfect balance of flavors and textures. Simple, fresh, and kind of “messy,” this classic British dessert is easy to throw together and versatile. You can event change it up by infusing the cream or swapping in any seasonal fruit you have on hand and you’re all set!
While Eton Mess was created with “simplicity” and “ease” in mind (assuming you keep meringue cookies on hand), this Eton Mess Cake takes it up a notch. The whipped cream, sweet fruit, and crunchy meringues pair so beautifully together, I thought why not transform the components of Eton Mess itself into a cake filling? Similar to a strawberry shortcake, this light and fresh layer cake is perfect for spring and the warmer months ahead.
In order to not weigh down the pillowy whipped cream and airy meringue, I created this variation of a sponge cake. Unlike other butter or pound cakes that can be rather dense, this cake is light, airy, yet still provides structure and stability within a sky-high layer cake. Once layered together, the crispy meringue bits nearly melt into the cream – each bite a perfect harmony of texture and sweetness. Fresh berries always seem synonymous with spring and summer to me, but feel free to use whatever fruit you have on hand!
To serve, carefully slice with a serrated knife. The cake should be served within about 30 minutes of assembly or refrigerated (loosely covered in plastic to prevent the exposed cake layers from drying out).