Picture this: layers of crushed meringue folded through delicately whipped double cream, laced with the aromatic essence of vanilla bean paste and a dusting of powdered sugar.
To top it all off, simple sweet macerated strawberries and raspberries.
The stuff of summer dreams!
Serves 6
1lb (500g) fresh sweet strawberries, hulled and quartered
8 oz raspberries
2 tbsp granulated sugar
1 tsp lemon zest
3 tbsp powdered (icing) sugar
1.5 cups (360ml) heavy whipping cream
8 oz mascarpone
1.4 cup powdered sugar
3/4 tsp vanilla bean paste
7oz store-bought meringue cookies (nests), roughly crushed so there are some good sized lumps
Fresh mint leaves, for garnish
In a bowl, combine the strawberries and raspberries with 2 tablespoons of granulated sugar and lemon zest. Toss gently to combine and set aside to macerate while you prepare the rest of the dessert.
In a separate bowl, whisk the cream, mascarpone, powdered sugar, and vanilla bean paste until soft peaks form. Be careful not to overmix – you want a beautifully luscious texture with no graininess!
When ready to serve, gently fold the crushed meringue cookies into the whipped cream mixture.
Now, it’s time to assemble! Use a large serving platter and begin layering the Eton Mess. Start with a spoonful of the meringue and cream mixture, then add a layer of macerated berries and more lightly crushed meringue. Repeat this process, creating beautiful alternating layers in a large pile.
Finish off your Eton Mess with a final flourish of macerated strawberries on top.
To add a touch of freshness and vibrancy, garnish each serving with a few mint leaves.
Finally, grab a spoon and serve straight to the table.