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You don't have to be a high school student to appreciate a Raspberry Eton Mess ~ it's a traditional British dessert made with meringues, berries, and lots of whipped cream. It's casual enough for everyday, but it would make a wonderful Easter or Easter dessert. My version comes with an easy homemade vanilla bean and raspberry sauce, that's a mess!
When a dessert starts at an elite British boarding school and then becomes the dream of generations to come, you know it has to be good.
If you live in the USA USA, I bet you've never had a Raspberry Eton Mess, which is a shame, because this comforting gluten-free dessert is easy to make and will leave you delicious. With ruby red raspberries, just spring screams, so now is the perfect time for you to learn how to do it. If you did my Raspberry Pavlova, you are ahead of the game.
Eton disaster story ~
The Eton disaster takes its name from Eton College, an elite boarding school in England (Prince Charles and Prince Harry went there), but after that, the facts about this delicious dessert get a little confused. We will order the fact of the alternative facts: A popular story involves a school picnic in the 1930s, an excited Labrador Retriever, and a crushed pavlova dessert. Smart … but false. Dessert has been around since before the turn of the century. Etonians would have known it as "strawberry disaster" or "raspberry disaster." There was even a "banana disaster" from a competing school! The vintage term "disaster" in this case means a mixture of ingredients.
The simple ingredients for an Eton Mess:
Meringues (sugary beaten egg whites, baked slowly until crisp on the outside, chewy on the inside)
soft whipped cream
berry and berry sauce
This Raspberry Eton Mess is exactly the type of freewheel, don't take it too seriously I love dessert here at tvfgi.
It's a lot of fun making the little meringues for this dessert. The thing to remember is that you can bake them the way you want. I felt like putting on a pipe, but if you prefer you can put the meringue on the baking sheet irregularly. I've made meringue cookies like this, you can see them on me Easy cocoa meringues Post where I only use a spoon to place the beaten egg whites on the baking sheet.
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My channeling method made 4 dozen small kisses, which is enough for eight large desserts (if you allow 6 meringues per dessert). I couldn't bear to break mine since they were so pretty, so I left them whole.
Traditional Eton Mess is made by breaking meringues and then mixing them with smooth whipped cream and berries. I just couldn't bear separating my pretty meringues into shape, so I left it up to the individual diner and his fork to do the job. They are about the size of a bite, anyway. But if you prefer the meringue texture after it has absorbed some of the sweet cream, then crush yours.
I started with a couple of meringues, then a layer of whipped cream with folded whole raspberries, then a drizzle of the vibrant raspberry sauce, followed by a few raspberries, plus meringues, and so on until the glass is full.
Do it ahead ~
You can make this Eton Mess in advance, the time in the fridge will give the meringue a chance to soften, absorb the flavors and become even more delicious. You can also serve it immediately, it is your choice.
Other fruits to serve with Eton Mess
~ Strawberries are tradition.
~ Bananas (how comforting can this be?)
~ Other berries like blackberries, blueberries, currants, etc.
~ Rhubarb (with plenty of vanilla sugar) would be an incredible disaster.
~ I think it would be equally amazing with ripe summer plums, pleats or apricots, I'm sure I will do it this summer. There would be no need to make an extra sauce with those super juicy fruits.
tvfgi recommends: an extra large pipe tip
Ateco 829 Pastry Tube Star Tip It's extra large and perfect for meringues, mashed potatoes, muffins, and other occasions when you want to channel relatively large amounts. It was actually fun to connect my meringues with this tip, I could have done it all day! Each one has a perfect shape, making it really satisfying.
More Spring Raspberry Desserts ~
Raspberry Eton Mess
Raspberry Eton Mess ~ a gluten-free British dessert recipe made with meringues, berries, and plenty of whipped cream.
- 4 large egg whites at room temperature
- a pinch of salt
- 1 cup of sugar
- 1 teaspoon of lemon juice
- 2 teaspoons cornstarch, sifted
- 12 ounces fresh raspberries
- 2 tablespoons granulated sugar
- 1 vanilla seeds
- 1 cup heavy cream
- 4 tablespoons powdered sugar, sifted
- 1 teaspoon of vanilla or almond extract
- 12 ounces 2 cups whole raspberries, divided
Preheat oven to 250F (an oven thermometer is a great tool to have in case your oven isn't calibrated correctly). Line a baking sheet with parchment paper.
Prepare a pastry bag, equipped with an extra large pipe tip. I used the Alteco 829 star tip.
Add egg whites to mixer bowl and beat until frothy. With the mixer running, add the salt and then slowly add the sugar. Let the mixer rise until the whites are stiff and shiny, this will take a few minutes. The meringue should hold stiff peaks when you lift the whisk out of the bowl.
Add the lemon juice and cornstarch. Then fill your pastry bag with the meringue.
Place small tablespoons of meringue on the lined baking sheet. They can be spaced close together because they will not spread in the oven. This recipe produces approximately 48 meringues with a base approximately 1 1/4 to 1 1/2 inches in diameter.
Bake the meringues for 60 minutes and do not disturb them while baking. Then turn off the oven, open the oven door and leave them in the oven for another hour.
While the meringues are baking, prepare the raspberry sauce. Rinse the berries and place them directly in a saucepan while they are still wet. Add sugar and vanilla and simmer, stirring almost constantly to dissolve sugar. Boil gently for 3-4 minutes, stirring frequently, until the berries have softened and released their juices.
Let the mixture cool for a few minutes, then purée briefly in a food processor until smooth. There is no need to strain.
Beat the thick cream until it begins to thicken, then add the sugar and extract. Beat until soft peaks form, but be careful not to beat too much or it will stiffen. You want a smooth and pleasant texture. I like to win at a medium speed so I can monitor progress. Gently fold 1 cup of the whole berries into the cream, reserving the rest to serve.
To serve the Eton Mess, collect 8 serving glasses or plates. I like to use glass so you can see the nice layers. You will use 6 meringues for each serving. Start with 2 or 3 meringues for the first layer, then top with a little cream, a couple of berries, and a pinch of sauce. Repeat the layer once or twice more and finish with the berries.
Note: You can separate the meringues as you add them to your bowls, allowing the cream and sauce to penetrate more easily. I like to keep them complete, but you can do it anyway.
Thanks for fixing!
Eton Raspberry Mesh