Eton Mess 2 Ways

13 Feb

Eton mess is a traditional English dessert of strawberries, whipped cream and crumbled meringue and these are my versions.

Meringues

Whites of 4 large eggs

A pinch of salt

1/4 teaspoon of cream of tartar

1 cup caster sugar

1/2 teaspoon of vanilla bean paste

Put the egg whites, cream or tartar and salt in a large bowl and using an electric beater, mix on high until the egg whites become frothy.

Add only 2/3 of a cup of the caster sugar and keep beating the egg whites on high speed until stiff peaks form and then whisk in the vanilla bean paste.

Using a spatula, gently fold the reserved 1/3 cup of caster sugar through the stiff egg whites.

Pre heat the oven to around 93°c and dab some meringue on each corner of a baking tray and place a sheet of baking paper over the top. The meringue will help the baking paper to stick so it doesn’t slide around while you place the meringue on top. Spoon the meringue onto the baking paper in even amounts.

Bake the meringues for 2 hours. The top should be crispy but not brown and the inside should be soft like marshmallows. Remove from the oven and allow to cool for a few hours before using for the dessert.

Berry sauce

2 cups of frozen mixed berries

1 tablespoon of coconut sugar

Place the frozen mixed berries and coconut sugar in a saucepan and simmer until the berries release their juices but there are still some chunks of fruit remaining. Remove from the heat, transfer to a bowl or a container and leave in the fridge until completely cool.

1 cup of pure cream, whipped

To assemble, break 2 meringues into large chunks into a bowl, add a few tablespoons of the berry sauce and whipped cream and fold together gently. The ingredients shouldn’t be fully combined so you can see plain cream, meringue and berries. Top with more crushed meringue and berry sauce and keep adding more ingredients for larger portions.

I made another version of Eton Mess using the David Bitton strawberry and vanilla jam.

Crumble the meringue as in the recipe above, add half the amount of cream and half thick natural yoghurt, the berry sauce*, some fresh passionfruit and a few teaspoons of David Bitton strawberry and vanilla jam.

*I stewed the berries without sugar this time to allow the sweetness of the meringues and the jam to come through.

I find that when you’re assembling the dessert, measurements don’t need to be accurate. It’s up to personal taste as to how much of each component you add. Try experimenting with different fruits and other ingredients to make your own version of Eton Mess.

Click here for more ideas on how to serve the David Bitton strawberry and vanilla jam. YUM!

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2 Responses to “Eton Mess 2 Ways”

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  1. Emily’s Pavlovas « gourmetician - March 2, 2011

    […] make Emily’s pavlovas, follow the directions on my post for Eton Mess to make the […]

  2. David Bitton Donates To ‘One Million Dollars = One Million Meals For OzHarvest’ Charity Auction « gourmetician - May 13, 2011

    […] Here you’ll find some recipes I put together using Bitton Coriander Pesto and Bitton Strawberry and Vanilla Jam. […]

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