Eton mess - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Medium
Ingredients
For the meringue
- 4 Egg white(s) (free range)
- 225 g Icing sugar
- 1 tsp White wine vinegar
- 1 tsp Cornflour
- 1 tsp Vanilla extract
For the eton mess
- 350 g Raspberries fresh
- 1 tbsp Raspberry liqueur
- 250 ml Double cream whipped
- 150 g Unrefined golden caster sugar
- 2 tsp Vanilla extract
- 250 g Mascarpone cheese
- Icing sugar to dust
- Popping candy a couple of sachets
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1
Preheat the oven to 180°C (160°C fan, gas mark 4) and line a baking sheet white greaseproof paper.
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2
Using an electric mixer, mix the egg whites at full speed and gradually add the icing sugar a tablespoon at a time. Combine the white wine vinegar with vanilla and cornflour, add this to the meringue mixture. Once everything is incorporated you should be left with a thick, glossy mixture.
For this step you'll need:
- 4 Egg white(s) (free range)
- Icing sugar to dust
- 1tsp White wine vinegar
- 1tsp Vanilla extract
- 1tsp Cornflour
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3
Spread the meringue onto your lined tray in an even layer and cook for 15 minutes, the mixture should be lightly golden, but still soft and chewy and marshmallow-like. Remove from oven and allow to cool.
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4
Assemble your eton mess just before you want to serve. Mix 100g of the caster sugar with mascarpone until soft and well combined. In a separate bowl whip the cream with the vanilla extract and the remaining 50g of sugar.
For this step you'll need:
- 150g Unrefined golden caster sugar
- 250g Mascarpone cheese
- 2tsp Vanilla extract
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5
Take a third of the raspberries, add a tbsp of raspberry liquor and crush with a fork. Then take a deep glass bowl and begin layering your eton mess. Begin with a layer cream topped with a layer of whole raspberries and drizzle some crushed raspberries over the top. Then tear your meringue and add some large pieces and top with the mascarpone mixture. Continue layering until you fill the glass dish and finish with a layer of raspberries, a dusting of icing sugar and a sprinkling of popping candy to surprise your guests.
For this step you'll need:
- 350g Raspberries fresh
- 1 tbsp Raspberry liqueur
- Icing sugar to dust
- Popping candy a couple of sachets