Description
Refreshing mid-summer raspberry eton mess delivers classic British dessert magic with layers of whipped cream, crushed meringue, and fresh seasonal raspberries. Sweet-tart flavors blend perfectly for elegant summer gatherings where guests will savor each delightful spoonful.
Ingredients
Scale
- 3–4 egg whites
- ¾ cup (180 ml / 6 fl oz) sugar
- 2 cups (300 g / 10.5 oz) fresh raspberries
- 2 cups (480 ml / 16 fl oz) heavy cream
- 2 tbsps (30 g / 1 oz) icing sugar (optional)
- mint leaves (optional)
Instructions
- Meringue Creation: Whisk egg whites in a clean bowl until soft, elegant peaks form, demonstrating consistent, smooth texture.
- Sugar Integration: Gradually fold sugar into egg whites, continuing to whip until the mixture becomes glossy and maintains structured volume with luminous sheen.
- Baking Preparation: Pipe or spoon meringue onto a parchment-lined baking sheet, creating artistic swirls and undulating shapes that will transform during slow dehydration.
- Meringue Drying: Position sheet in a low-temperature oven, allowing meringues to dry and crisp for approximately two hours, developing a delicate, melt-in-mouth consistency.
- Cream Transformation: Whip heavy cream in a refrigerated bowl until soft peaks emerge, maintaining a light, voluminous structure without becoming overly dense.
- Component Assembly: Delicately fragment dried meringues into irregular pieces, preparing for the dessert’s textural composition.
- Layered Construction: In elegant glassware, alternate layers of crushed meringue, whipped cream, and fresh raspberries, creating a visually dynamic and textually complex dessert.
- Final Embellishment: Dust with powdered sugar and optionally garnish with mint leaves, adding a refined finishing touch to the mid-summer treat.
- Serving Recommendation: Present immediately to preserve meringue’s crispness, or briefly chill to allow flavor integration and heightened sensory experience.
Notes
- Master Meringue Technique: Ensure your mixing bowl is completely grease-free and use room temperature egg whites for the most stable, glossy meringue peaks.
- Baking Precision: Low and slow oven drying is crucial; keep temperatures around 200°F (93°C) to achieve crisp meringues without browning.
- Cream Whipping Secrets: Use a chilled bowl and whisk, and stop beating just as soft peaks form to prevent over-whipping and butter-like texture.
- Serving Strategy: Assemble Eton Mess moments before serving to maintain the delightful contrast between crisp meringue and creamy components.
- Prep Time: 15min
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 5
- Calories: 474
- Sugar: 44 g
- Sodium: 32 mg
- Fat: 37 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 136 mg