Eton mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue and cream. I decided to make them using Raspberries instead, simply because I wanted to! I made this for our Saturday gathering and it was a success.
It's so easy to make; if you follow the recipe well & it's also Delicious! I started out by making the meringues in advance, made the raspberry syrupy mixture, and then I went ahead with assembling the dessert. It's such a treat!
Ingredients for the Meringues: (forming 8 large Meringues or 12 small ones)
2 large egg whites only
1/2 cup granulated sugar
Ingredients for the Raspberry Syrupy Mixture:
4 small packages of raspberries
1&1/2 cups of sugar
2 tbsp lemon juice
2 tbsp pineapple juice - I use KDD
Ingredients for the Cream:
2&1/2 cups cold heavy cream - I use Almarai whipping cream
1/4 cup sugar
2 tsp vanilla extract
Method:
Start out with making the meringues. Preheat your oven at the lowest gas mark setting.
In a mixer, whip the egg whites and some of the sugar and continue whipping until it becomes bubbly.
Gradually add in the remaining sugar while whipping the egg whites until it forms a stiff peak.
To test the stiffness of the cream , hold the bowl upside down, the mixture should remain intact.
Prepare a baking sheet with parchment paper and spoon the meringue mixture on it leaving an inch apart between the meringues.(they don't have to be perfect, we will break & crumble them)
Place the baking tray in the center of the oven and bake for 45 minutes.
After 45 minutes of baking turn the oven off but keep the meringues in for another hour.
Remove the meringues from the oven and leave them to cool completely while you finish up the rest of the dessert.
Once the meringues are cooled, break & crumble them into large pieces.
Now for the Raspberry Syrupy Mixture. In a saucepan pour the 2 packages of raspberries, the sugar, & lemon juice.
Crush the berries lightly with a spoon & bring the mixture to a full boil, once boiled, lower the heat and let it simmer for around 10 minutes, while stirring occasionally so it does not stick.
Once the hot mixture is syrupy fold in the remaining 2 packages of raspberries and pineapple juice. (But keep a few fresh ones for decorating). refrigerate until it is very cold.
Finely, the making of the cream. In an electric mixture, beat the cream, sugar, and vanilla together until it's firm. Set aside & start assembling.
In glasses of your choice, layer a spoonful of the whipped cream, then top it with the raspberry mixture, and then a few crumbles of the meringues. Repeat this process twice or three times until the glasses are full, then finish it with a dollop of cream and a fresh raspberry on top.
Can be chilled for 1 hour or served immediately.
Enjoy...
