Eton Mess Cups

Total Time:
2 hr 40 min
10 min
2 hr 20 min
10 min

36 pieces

  • 2 cups strawberries, chopped into bite-size pieces, plus more for topping, optional
  • 2 tablespoons sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 cup heavy cream
  • 1/2 cup mascarpone
  • 3/4 cup crushed meringue cookies, plus more for topping, optional
  • Mini Wonton Cups, recipe follows
  • Mini Wonton Cups:
  • Cooking spray
  • 36 wonton wrappers, thawed (if frozen)
  • 2 tablespoons canola oil
  • 2 teaspoons sugar
  • In a medium bowl, mix together the strawberries, sugar, vanilla and salt. Cover and refrigerate for at least 2 hours or overnight.

  • In the bowl of an electric mixer, whip the cream and mascarpone together until stiff peaks form. Gently fold in the cookies and berries with any collected juices. Leave a few streaks if desired.

  • Spoon the mixture into the mini wonton cups and top with more crushed cookies and chopped strawberries if desired.

Mini Wonton Cups:
  • Special equipment: two 24-cup mini-muffin tins

  • Preheat the oven to 375 degrees F. Spray two mini-muffin tins with cooking spray.

  • Brush the wonton wrappers all over with oil. Place each in a muffin-tin cup and gently press down so that it forms a cup. The wrapper will be slightly pleated and stick up out of the cup. Sprinkle with the sugar and bake until golden brown and crispy, 8 to 10 minutes. Remove the wrappers from the tin and let cool.

  • Yield: 36 wonton cups

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    Eton Mess

    Recipe courtesy of Ina Garten