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: Reserve ½ cup of raspberries to use whole in the finished dessert. Place remaining 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 little by little until whipped cream holds stiff peaks.
Assemble dessert: Using small dessert bowls or cups, place a dollop of the raspberry mixture into the centre. Gently 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.
Raspberry Eton Mess
Ingredients
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
Directions
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: Reserve ½ cup of raspberries to use whole in the finished dessert. Place remaining 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 little by little until whipped cream holds stiff peaks.
Assemble dessert: Using small dessert bowls or cups, place a dollop of the raspberry mixture into the centre. Gently 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.
Raspberry Eton Mess
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Almond-flavoured meringues nestled in with whipped cream and fresh Ontario raspberries…
Warning! Make this RASPBERRY ETON MESS 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!
We’ve listed the key steps to this dessert below along with a few options on how to simplify the process even further if you’re ever pressed for time. We suggest keeping it at the ready, so PIN it to a favourite summer dessert board or bookmark it for future reference. Don’t forget to also share pics when you make it. Simply tag us using #weekendatthecottage so we can see. Thanks!
Here are a few tips to help you re-create this RASPBERRY ETON MESS:
ALL IN
Traditionally, there are three components to an ETON MESS; fresh berries, baked meringues and whipped cream. We love the simplicity of this combination, and even more so, the flavour it creates. You should have no trouble finding all of the ingredients for this stellar dessert recipe at your local grocer or supermarket. One little before-you-start mention for the ingredients: bring your eggs to room temperature before you begin.
NUT MERINGUE
Although plain meringues are often used to make an ETON MESS, we decided to incorporate ground almond to ours. This gives the meringues a lovely nutty flavour and also a nice light brown colour when they bake. If you’ve never made meringues before, fear not, it’s really easy. That said, we still suggest you watch the VIDEO attached to this post just to get a sense of the sequence and process before you begin.
When making meringues, the goal is to whip sweetened egg whites until they form stiff peaks so they hold their shape when baking. Now, let’s say you’re pressed for time, I’m giving you the O.K. to use store bought meringues. This makes an easy dessert even easier, although our meringues will always be tastier.
BERRY GOOD
We’re over-the-moon happy with the way the ETON MESS turned out using raspberries. We used fresh Ontario raspberries and especially love them for their perfect mix of tangy sweetness. The raspberries were a dream to work with; we mashed them up with just a sprinkle of sugar and splash of orange juice to create the signature fresh fruit flavour of this hallmark dessert.
CREAMY
Whipping the 35% cream with a tiny bit of granulated sugar can be done using a hand mixer, and we suggest whipping the cream moments before assembling the dessert. Another substitute if time is of the essence: store-bought whipped cream can work here too.
ASSEMBLE
Please don’t overthink the process of arranging the various components to create your RASPBERRY ETON MESS. Remember, this dessert is very forgiving and actually meant to look messy. We suggest setting out the mashed raspberries, whipped cream and whole raspberries on your work station. Then just crumble your first meringue and start adding the other elements bit by bit. If you’ve got fresh mint growing in your garden, snip off a bit and add a sprig to the top of the dessert along with a few whole raspberries.
Now, if you’ve just read this and are thinking “I like the way you folks do dessert!”, we have lots more on offer. I’ll list three additional summer desserts below, but we also suggest you check out our ANGEL FOOD CAKE, our famous WILD BLUEBERRY and SOUR CHERRY PIE recipes, and this MILE-HIGH COCONUT CAKE.
Dessert just got very messy and you’re going to love it! Try our RASPBERRY ETON MESS.
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: Reserve ½ cup of raspberries to use whole in the finished dessert. Place remaining 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 little by little until whipped cream holds stiff peaks.
Assemble dessert: Using small dessert bowls or cups, place a dollop of the raspberry mixture into the centre. Gently 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.
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