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.
The Royal Touch
Just take one look at this recipe for Eton Mess and you will know why it should be served at your next dinner pary.
Summary: A delicious and indulgent dessert.
- 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
- 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