Eton Mess with Strawberries and Raspberries

Berries are at their peak during the summer months, the perfect time to make a "mess." For light and fluffy meringue, separate the eggs from the yolks while they are cold and let the whites come to room temperature before whisking.

Recipe courtesy Young Sun Huh for Cooking Channel
TOTAL TIME: 7 hr 45 min
Prep: 25 min
Inactive Prep: 4 hr
Cook: 3 hr 20 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 1/2 cup sliced almonds
  • 2 large egg whites, room temperature
  • 1/3 cup plus 5 tablespoons superfine sugar
  • 1 pound strawberries, rinsed, hulled and quartered
  • 1 cup raspberries
  • 1 1/4 cups heavy cream, cold
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 350 degrees F. Toast the almonds on a baking sheet until golden brown, about 20 minutes, and then roughly chop.

Whisk the egg whites in the bowl of a stand mixer fitted with a whisk attachment on medium speed for about 3 minutes, and then turn up the speed to medium high until the egg whites are at stiff peaks. Add in 1/3 cup of the sugar a little bit at a time and continue beating until the egg whites are glossy, thick, and hold their shape, about 5 minutes. Fold in the almonds.

Lower the oven temperature to 225 degrees F. Line a baking sheet with parchment paper. Drop about 1/3 cup mounds of the meringue onto the baking sheet about 4 inches apart, and then spread each one to form a 3-inch circle using a spoon. Bake for 3 hours, and then turn off the oven, leaving the meringues to cool gradually inside until dry to the touch, another 2 to 4 hours.

Combine the strawberries and raspberries and divide evenly between 2 bowls. Sprinkle 1 tablespoon of the sugar into each bowl and toss. Let sit 30 minutes, and then mash the berries in one of the bowls with a fork until it resembles a chunky puree, leaving the berries in the other bowl whole.

Whip the heavy cream and 3 tablespoons of the sugar with a whisk or hand mixer until soft peaks form. Fold in the berry puree.

To serve, put a meringue circle in the bottom of a shallow bowl, and then top with the berry whipped cream and the macerated whole and cut berries. Alternatively, break up the meringue into bite-size pieces and layer with the whipped cream and berries in a glass bowl or cup like a trifle. Eat your Eaton Mess within 30 minutes of assembling or the meringue can lose its crunch.

Explore More On

All Topics

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.