Warning! Make this ETON MESS WITH RASPBERRIES only if you’re ready to answer a slew of questions like: is it easy to make? (Super easy!). Did it take long? (Surprisingly, no!). Would you make it again? (In a heartbeat! It’s so darn delicious). So, in a nut shell, it’s a quick and easy recipe that’s mighty tasty too. Sign me up!
- For the meringue:
- 4 egg whites, room temperature
- ½ teaspoon cream of tartar
- pinch of kosher salt
- 1 cup granulated sugar
- ¼ cup icing sugar
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- ¼ cup ground almonds
- For the raspberries:
- 4 cups fresh raspberries, rinsed
- ¼ cup granulated sugar
- 2 ounces orange juice
- For the whipped cream:
- 1 cup 35% cream
- 1 tablespoon granulated sugar
- Fresh mint for garnish
- Prepare the meringues: Preheat oven to 250°F. Stir egg whites, cream of tartar and a pinch of salt together in the bowl of a stand mixer. Run the machine on a moderate setting until the whites become light and foamy. Increase speed to high and add granulated sugar one tablespoon at a time. Mix in the almond and vanilla extracts. Add the icing sugar 1 tablespoon at a time. The meringue is done when the whipped eggs hold stiff peaks. Remove bowl from mixer. Sprinkle the top with ⅓ of the ground almonds and gently fold in. Repeat two more times until all of the ground almond has been added.
- Bake meringues: Place 8 equal-sized dollops of the meringue, onto a parchment-lined baking sheet, leaving a ½-inch of room between each. Immediately transfer to oven and bake undisturbed for 1 hour. Do not open the oven at the 1 hour mark, simply turn the oven off and leave the meringues to cool within. Remove after the second hour and proceed with the recipe.
- Prepare the raspberries: Set aside 1 cup of whole raspberries to be used later, when assembling the finished dessert. Place raspberries into a medium-sized bowl and sprinkle with sugar and orange juice. Gently mash the berries and stir to combine. Set aside while you prepare the whipped cream.
- Prepare whipped cream: Place cream into a bowl or measure and whip on moderate speed until it begins to thicken. When it does, increase speed and add sugar one tablespoon at a time until whipped cream holds stiff peaks.
- Assemble dessert: Using small dessert bowls or cups, place a dollop of the raspberry mixture into the centre. Gentle crumble 1 meringue into larger pieces and place half the quantity into the dish. Add a small dollop of whipped cream followed by a few spoonfuls of the raspberry mixture. Add a few whole berries as well. Repeat by adding more meringue, whipped cream, macerated raspberries and whole berries. Garnish the top with the final smaller pieces of meringue, a tiny bit of whipped cream, a drop of the raspberry mixture and a few whole berries. Add a sprig of mint, if you have it. Serve immediately.
Recipe by: Weekend at the Cottage