Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

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[Photographs and original illustrations: Cakespy]

Eton Mess. Its name suggests disarray, but rest assured, the delicious factor with this chilled dessert is in very good order.

Sort of like the love child of Pavlova and Trifle, this confection, consisting of crushed meringue cookies, freshly whipped cream and sugar-coated berries (usually strawberries) takes its name from the venerable Eton College, where it is traditionally served at the school's annual cricket game against Winchester College.

It's wonderfully easy to prepare, and is very open to improvisation: not mad for meringues? Try it with ladyfingers or crushed Nilla wafers instead. Not starry-eyed for strawberries? Substitute blackberries, blueberries, or a mix of your favorite fruits in equal quantities.

Note: I got the charming idea of serving this sweet treat in half-pint mason jars from a restaurant in Seattle called Smith, where chef Chris Howell serves Eton Mess in this method, using a rotating roster of fresh berries.

Get the Recipe

Eton Mess

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book comes out this fall.

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