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:
Store in an iron box.
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.
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.
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.