Why You’ll Love This Recipe

I love this Ambrosia Eton mess because it’s colorful, creamy, and full of texture. The marshmallows and meringue give it that playful crunch, while the fruit and coconut add tropical sweetness. It’s incredibly easy to make — no baking, no fuss — and it looks beautiful served in individual glasses. It’s the kind of dessert that instantly makes people smile and keeps them coming back for seconds.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

250ml (1 cup) thickened cream
300g sour cream
2 tbsp icing sugar mixture
2 x 100g packets pink and white mini marshmallows
500g fresh strawberries, hulled, coarsely chopped
450g can pineapple pieces in juice, drained
65g (1 cup) shredded coconut
310g can mandarin segments in syrup, drained
80g (8-pack) meringue nests, coarsely crushed
Maraschino cherries, to serve (optional)

Directions

1. I use electric beaters to whip the thickened cream, sour cream, and icing sugar together in a large bowl until soft peaks form. I make sure not to overbeat — I like it smooth and light.

2. I gently fold in the mini marshmallows, chopped strawberries, pineapple pieces, and shredded coconut until everything is well combined. Then I carefully fold through the drained mandarin segments so they keep their shape.

3. I spoon half of the fruit mixture into eight serving glasses, filling them about halfway. I sprinkle over half the crushed meringue nests to create that signature Eton mess crunch.

4. I repeat the layering with the remaining fruit mixture and meringue.

5. To finish, I top each dessert with a maraschino cherry for that retro look, then refrigerate them until ready to serve.

Servings and Timing

This recipe serves 8 people.
Prep time: 10 minutes
Total time: 10 minutes

Variations

Sometimes I switch up the fruit depending on the season — raspberries, blueberries, or chopped cherries all work wonderfully. For a lighter version, I swap the sour cream for Greek yoghurt, which adds a nice tang. I’ve also made it tropical by adding mango and passionfruit. For a bit of extra indulgence, I drizzle melted white chocolate over the top before serving.

Storage/Reheating

I prepare this dessert just before serving for the best texture, as the meringue softens over time. If I need to make it ahead, I mix the fruit and cream base a few hours in advance and keep the crushed meringue separate. I then assemble everything just before serving to keep that perfect crunch.

FAQs

Can I make this dessert ahead of time?

Yes, I prepare the cream and fruit mixture up to 6 hours ahead, then add the meringue just before serving.

Can I use canned fruit salad instead?

Yes, but I drain it well so the cream mixture doesn’t become watery.

Can I make this without sour cream?

Yes, I replace it with Greek yoghurt or extra thickened cream for a milder flavor.

What can I use instead of meringue nests?

Crushed store-bought pavlova shells or meringue cookies work just as well.

How can I make this dairy-free?

I use coconut cream or a plant-based whipping cream and a dairy-free yoghurt.

Can I use different fruits?

Absolutely. Mango, kiwi, raspberries, or even peaches are delicious alternatives.

Can I make this in a large bowl instead of individual glasses?

Yes, I layer everything in a trifle dish — it looks stunning on the table.

How long does it keep in the fridge?

Once assembled, it’s best eaten within 24 hours while the meringue stays crunchy.

Can I make it less sweet?

Yes, I reduce the icing sugar or use unsweetened cream to balance the sweetness.

Can I add extra texture?

I sometimes sprinkle toasted coconut flakes or chopped nuts on top for extra crunch.

Conclusion

This Ambrosia Eton mess is a joyful blend of nostalgia and indulgence — a dessert that feels both retro and new. I love the way the sweet fruit, fluffy cream, and crunchy meringue come together in every spoonful. It’s light, colorful, and completely irresistible. Whether it’s Christmas, a barbecue, or any celebration, this dessert always brings smiles to the table.