Eton raspberry mess

Eton raspberry mess

Eton mess is the perfect summer dessert. Of English origin, it consists of whipped cream, fruit and meringues. It reminds us of a pavlova, but without the assembly, because the presentation here is in glass. I chose to prepare my eton mess with raspberries. One of my favorite summer fruits.

For the meringues, I always take advantage of a stock of egg whites to prepare a nice quantity. They keep very well in a metal box, so preparing the dessert is child’s play.

We start by making a raspberry coulis that will need to cool. Then, at the last moment, we mount the whipped cream and proceed to assembly. It is a dessert that cannot be made too far in advance, because the meringues then lose their crunch.
What a pleasure to taste. It’s light on the palate, it’s unctuous and tangy, it’s fresh… Well, I’ll stop there! You understood that I adore.

Raspberry Eton Mess:

Meringues :

120g egg whites (about 4)
220 g of sugar

Beating egg whites.
When the whips start to leave traces, add the sugar gradually spoon by spoon.

Put the meringue in a pocket, and draw meringues more or less big according to theuse provided, on a baking sheet. With these quantities, you will do a lot.

Bake at 100°C for about 1h30, to adapt to the size of your meringues.
Store in an iron box.

Eton mess:

400g raspberries
50g sugar
1 squeeze of lemon juice
250g full cream
30g vanilla sugar

Mix half of the raspberries.
Add sugar and lemon juice and cook for a few minutes.
Let cool.

Whip the very cold cream and the vanilla sugar into a stiff whipped cream.
Put in a piping bag.

Assemble the eton mess in 4 glasses, alternating 1 layer of whipped cream, 1 layer of coulis, coarsely cut raspberries and meringues into pieces, 1 layer of whipped cream, and a final layer with coulis, raspberries and meringues.

Refrigerate and serve quickly.

Eton raspberry mess

To finish: you can use a normal sugar for whipped cream and add a little vanilla extract. I make my vanilla sugar with pods that have already been used. You can also add a spoonful of mascarpone to the whipped cream. Thus, it is a little richer and rises more easily.

You can make a fine coulis of raspberries, filtering the puree to remove the seeds. in this case, plan a little more.

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