This Mess is Mine

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It’s been a while since I’ve had an Eton Mess. My first memory of this dessert was during my time in London and it was incredible! Here’s a version that I make when Devonshire cream is hard to come by. FULL fat Greek yogurt (the higher milk fat the better) is folded into the whipped cream to give it a pleasant zing and flavor.

You can make one giant Eton Mess or 8 individual ones like I did here.

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This is definitely a summer dessert! Make it when local berries are in season. If they’re not, increase the sugar a touch when marinating the berries. The great thing about this dessert is that all the components can be made ahead – perfect for dinner parties! This my friends, is a beautiful mess.

Eton Mess Cake

  • 6 egg whites
  • 300 g sugar
  • ½ tsp salt
  • 500 g mixed fresh berries, washed, dried and trimmed
  • 1 tsp vanilla
  • 1 tsp very good balsamic vinegar
  • 1 Tbsp Grand Marnier (optional)
  • 1 Tbsp sugar
  • 1 cup heavy cream, very cold
  • 2 Tbsp icing sugar
  • 1 cup full fat Greek yogurt (at least 9% milk fat)
  • 2 Tbsp toasted hazelnuts, chopped or toasted sliced almonds
  • 3 Tbsp chocolate chips

Preheat your oven to 220°F. Trace two 9-inch circles onto a piece of parchment paper and flip over so the pencil marks are facing down onto a large baking tray. To make the individually portioned meringues, trace 16 x 3 1/2 inch circles.

Whisk the egg whites in a large bowl on medium high using an electric mixer until foamy. Add the salt and sugar 1 Tbsp at a time and continue to whisk until thick, stiff and glossy. Place the meringue into a piping bag fitted with a 3/4 inch round tip.

Pipe concentric rings starting from the outside and fill in the centers. Repeat with the other circle. On one of the circles pipe a lip forming a ridge to hold your berries and cream. This will be your base meringue.

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Bake for 1 hour and 20 minutes for the large meringue or 1 hour if you are making 8 small ones. Turn off the oven and allow the meringues to cool completely in the oven.

Cut the strawberries into quarters and place them into a bowl with the other berries. Add vanilla, balsamic vinegar, liqueur and 1 Tbsp sugar. Toss to coat and allow the berries to marinate in the fridge – preferably overnight.

In a large bowl, whip the heavy cream with the icing sugar and a drop of vanilla until stiff peaks are formed. Gently fold in the Greek Yogurt trying not to deflate the cream.

Fill your meringue base with 1/2 the cream mixture. Top with 1/2 of the berry mixture. Gently place the top meringue over the berries. Repeat with the remaining cream and berries. Sprinkle with toasted nuts.

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Now get messy.

 

 

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