Eton Mess

Eton Mess is a traditional summertime British dessert. Crunchy meringue, whipped cream and fresh berries are all you need to whip up this tasty treat.

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I developed this version as one of the recipes for my costing class back in February/March and when it came time for me to pick something to submit to The Oregonian for my June recipe, I decided to go with this.

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Berry season in Oregon is one of my favourite times of the year. I love nothing better than going strawberry picking, eating berries, and creating different recipes with them. I went berry picking last weekend with a few of my friends and while my knee didn’t appreciate all the fun I had, it was a wonderful day full of sunshine, berries, and laughter — three of my favourite things 🙂
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I have finals next week, but after that I promise I’ll be coming at ya with more recipes and stories and anything else I can think of to throw your way! I can tease you a little bit and tell you I’m catering a couple of events this summer and I’m SO EXCITED!! I’ll be a master of all things Greek!

But back to the recipe.

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You can absolutely make this with pre-made meringues and whipped cream if you don’t want to make them yourself. I just get joy out of bashing down on my meringues when they’re done – get a little frustration out, you know?

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Anyway, here’s the recipe. Brazil is about to go open the World Cup, so I have some football viewing to do. Enjoy!

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Eton Mess

Yield: Serves 6

Ingredients

  • 3 egg whites
  • 6 oz. sugar (between 3/4 and 1 cup)
  • 1 pint heavy whipping cream
  • 1 pound berries (strawberries, raspberries, blueberries, etc.)

Instructions

  1. Line a baking sheet with parchment paper. Preheat oven to 200°F.
  2. In an electric mixer, whip egg whites until soft peaks form. With mixer still running, slowly add sugar, one to two tablespoons at a time, until stiff peaks form.
  3. Spoon meringue onto prepared baking sheet. Bake for 1 - 1 1/2 hours, until dry and hard on the outside. Turn oven off, but leave meringues in oven for a couple of hours to dry out.
  4. When the meringues are cold and dry, crush them into pieces. Chop the berries and whip the cream using a mixer until it reaches whipped cream consistency.
  5. In a large bowl, mix together the whipped cream, chopped berries and most of the crushed meringue.
  6. Divide between bowls and top with remaining meringue and sliced berries.
http://www.bryonycooks.com/eton-mess/

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