Things to know about Eton Mess Recipe
Eton Mess can only be described as the perfect English summer dessert in a cup. This British quintessential dessert is a messy mix of meringues, cream, and strawberries which make a deliciously light and fruity dessert. There are various stories about the origins of the Eton Mess including during a cricket match at Eton College in the 1920s where a pavlova was made to be served after the match but it was squashed when a Labrador sat on it. The cricket players didn’t mind and ate it anyway, hence the name; Eton Mess! A traditional recipe consists of strawberries, cream, and meringues, however, recipes have been adapted and various fruits are commonly used.
Delicious Traditional British Meringue, Fruit, and Cream Dessert from Windsor in England. Authentic Recipe of Eton Mess.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 3 pcs Egg White
- 200 grams (7.05 oz) White Sugar – Regular Sugar – Granulated Sugar
- 200 grams (7.05 oz) Strawberry To make the sauce
- 300 grams (10.58 oz) Strawberry
- 500 ml (16.91 floz) Whipping Cream – Heavy Cream
- 2 tbsp Icing Sugar – Powdered Sugar – Confectioners Sugar
- Preheat oven to 120C/250F. Line a large flat baking tray with parchment paper and set aside.
- In a large mixing bowl, add the egg whites and whisk until they form stiff peaks. Add the sugar half a tablespoon at a time, whisking as you go to ensure the sugar is fully incorporated.
- Spoon the mixture onto a lined baking sheet, making sure that each has space to avoid the cookies to stick to each other. Bake for 1 hour and 15 mins. The meringues will now be hard. Switch the oven off but leave the meringues in the oven to completely cool.
- In a large bowl, whisk the cream and icing sugar until it forms stiff peaks.
- Put the strawberries into a food processor and blend until they turn to resemble a sauce. Add the sauce to the whipped cream. Cut the remaining strawberries into quarters and add these with the cream too.
- Roughly crush ¾ of the meringues and add them in with the cream, strawberries, and sauce, and mix all the ingredients to combine.
- Scoop into bowls to serve and crush the remaining meringue and sprinkle on top.
- Make the meringues ahead of time, they can be stored for up to 2 weeks if stored in airtight containers.
- The recipe can be made with a mixture of different summer fruits such as red or blackcurrants, raspberries, and blueberries.
When baking the meringues, it is important not to open the oven door. The sudden change in the oven temperature may affect the cookies.
— Specific Atributes of This Recipe:
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