Eton Mess |
Dessert is one of everyone’s favorite treat. And a beautiful, decadent dessert is even more loved. Carolyn Robb from The Royal Touch was kind enough to share a recipe fit for royalty in our Spring 2011 edition of Where Women Cook.
Carolyn Robb
The Royal Touch
http://theroyaltouch.com/pages/carolyn.asp
Just take one look at this recipe for Eton Mess and you will know why it should be served at your next dinner pary.
Eton Mess
Summary: A delicious and indulgent dessert.
Ingredients
- 3 egg whites at room temperature
- 3 oz. super-fine sugar
- 3 oz. brown sugar
- A few drops of pure vanilla extract
- 8 oz. mixed berries (I used strawberries, blueberries, and raspberries)
- 1/2 raspberry puree or sauce
- 1 cup heavy cream
- 1/2 cup mascarpone
- Handful of very finely chopped mint leaves
- A few extra mint leaves for garnish
- Confectioner’s sugar for dusting
Instructions
- Preheat oven to 325 degrees.
- Line two baking trays with non-stick baking parchment.
- Make the meringues: In a dry clean bowl, whisk the egg whites to a stiff peak stage — they should be glossy and stand in firm peaks.
- Gradually add all the sugar, whisking continuously. Continue for about 5 minutes until the mixture is very thick and stands up on it’s own. Add the vanilla extract.
- Using two spoons, place the meringue mixture onto the baking tray in small mounds, or if you have a piping bag, use a medium nozzle and and pipe small meringues.
- Bake for 1-1 1/2 hours. When cooked the will be firm and crisp, and will easy lift off the baking parchment. Check them after 1 hour, and cook for longer if required. When cooked, turn off the oven but leave meringues in to dry out further.
- Wash, dry, and prepare all the berry fruits.
- Whip the cream until thick, and then stir in the mascarpone, sugar, and chopped mint.
- Assemble the dessert either in one large bowl or in four individual sundae glasses. Layer up the fruit and cream alternately with the meringues and a drizzle of the raspberry puree, finishing with the cream and then the fruit.
- Garnish with mint leaves, and complete the dish with a dusting of confectioner’s sugar just before serving.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Number of servings (yield): 4
