Eton Mess Cake Recipe

Preheat the oven to 250°F (120°C). Line two 8-inch round cake pans with parchment paper.

In a clean mixing bowl, beat the egg whites on medium-high speed until frothy. Gradually add the granulated sugar and cream of tartar, beating until stiff peaks form. Fold in the vanilla extract.

Divide the meringue mixture evenly between the prepared cake pans and spread it out evenly.

Bake for 40 minutes or until the meringue is crisp and lightly golden. Remove from the oven and let cool completely.

In a separate mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.

Place one meringue disc on a serving plate and spread a layer of whipped cream over the top. Scatter a third of the berries on top of the cream. Repeat this process with the remaining meringue discs, whipped cream, and berries, ending with a layer of berries on top.

Sprinkle the crushed meringue cookies over the final layer of berries.

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Slice and serve the Eton Mess Cake, and enjoy!