Can I make Eton Mess ahead of time?

Sort of! You can prep all the components ahead - macerate the strawberries, whip the cream, and keep your meringues at the ready. Wait to assemble until just before serving. Once everything comes together, the meringue starts to soften and the ice cream melts into a very delicious (but very fast-moving) situation.

What can I use instead of thyme?

If thyme isn’t your thing, fresh tarragon is a lovely swap and feels just as special. You could also skip the herbs entirely for a more classic strawberries-and-cream moment, or add a few fresh basil leaves for something bright and summery. No wrong answers here, just follow your heart.

Can I make this without ice cream?

Absolutely. Traditional Eton Mess is just strawberries, whipped cream, and meringue, so you can skip the ice cream and still have something completely dreamy. The ice cream makes it more of a sundae situation (highly encouraged), but it’s not required if you’re keeping things a little lighter or just working with what’s in your freezer (or not in your freezer).

No-Bake Eton Mess Sundaes (The Perfect Mother’s Day Dessert)

Description

Eton Mess meets ice cream sundae in this delightfully easy no-bake dessert. Make the strawberries and cream ahead and this is a perfect dessert to make for dinner guests, an afternoon tea, bookclub and of course, Mother’s Day!

Ingredients

Scale

For the strawberries:

1 pound fresh strawberries, hulled and finely chopped (you can also slice the berries if you prefer a bigger berry bite)

2 to 3 tablespoons granulated sugar

1 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

2 to 3 small sprigs fresh thyme

Pinch of salt

For the whipped cream:

1 cup cold heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla bean paste

Pinch of salt

For assembling:

12 store-bought meringue cookies, roughly crumbled

1 pint good vanilla ice cream

Extra thyme leaves or crushed meringue for topping (optional, but charming)

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Instructions

Macerate the strawberries
In a medium bowl, toss together the chopped strawberries, sugar, lemon zest, and lemon juice. Twist and lightly crush with your hands a woody sprig of thyme, just to release some of the fragrance and flavor and add it to the bowl to subtly infuse flavor. Let the strawberries sit at room temperature for at least 20 minutes, until they’re juicy and glossy and smell like early summer. Remove the thyme sprigs before serving.
Make the soft whipped cream
In a cool (as in chilled not fashionable) bowl, whisk the heavy cream, powdered sugar, vanilla bean paste, and a pinch of salt until soft peaks form. We’re not going for stiff or overly structured. I think the cream is best billowy and just barely holding its shape. Pop it in the fridge while you gather everything else.
Assemble the sundaes
I think these sundaes are best presented in sundae bowls and short clean glasses. Start with a scoop of vanilla ice cream. Spoon over a generous helping of strawberries and their syrup. Add a few spoonfuls of whipped cream, then a handful of crumbled meringue cookies. Repeat the layers if you’re feeling abundant: more ice cream, more berries, more cream. Finish with a final crumble of meringue and a few tiny thyme leaves if you’re feeling fancy.
Serve immediately.
This is a “right now” dessert. Serve before the ice cream gets too melty and while meringue is still crunchy. Grab a spoon and go for it.