A Dessert Worth Crossing the Channel For, By Jove!
Did you see the latest “Downton Abbey” movie? I’m so enthralled with this Downton Abbey thing that I could be the poster child for these movies and its series. The whole concept has led me to searching for British recipes, food favorites, and traditions. And I’ve found a “capital idea!”
Here’s the background to this idea: It’s an indulgent dessert that is considered an exceptional English summer classic (but you know us Americans—we’ll take our sweets any old time of year). More specifically, it originates from Eton College (which was attended by Princes William and Harry).
It dates back to the 19th century when it was served at the annual June 4th prize-giving day, which according to the school’s historical anecdotes, was actually always held on the last Wednesday in May (huh?).
The recipe? It’s called Eton Mess (don’t ask me). It’s built around baked circles of meringue. This version is more contemporary than the original recipe and is a great favorite of Prince William.
First let’s look at a few professional tips regarding this special dessert:
The meringues can be made up to a week in advance. Simply store them in an airtight container.
The raspberry puree sauce can be bought or made by blending 1/2 cup raspberries with 2 tablespoons powdered sugar, and adding a few drops of lemon juice. Then you rub this mixture through a sieve to remove all the tiny seeds before using.
Do not assemble the dish more than a couple hours before you are going to serve it, as the meringues lose their crispness.
For a more elaborate dinner party presentation, make little discs of meringue, and layer them up in a stack with fruit and cream. Serve on individual dessert plates with a drizzle of fruit puree. But of course, I’m always topping off with a good-sized dollop of whipped cream as well.
Now, tally ho, let’s get cook’n!
3 egg whites at room temperature
1/3 cup super-fine sugar
1/3 cup brown sugar
few drops vanilla extract
8 ounces mixed berries (fresh or frozen)
1 cup heavy cream
1/2 cup mascarpone
1/2 cup powdered sugar
1/2 cup raspberry puree or sauce
1 handful very finely chopped fresh mint leaves
extra mint leaves for garnish
powdered sugar for dusting
Directions:
Add Recipe to Cook'n
Here’s the background to this idea: It’s an indulgent dessert that is considered an exceptional English summer classic (but you know us Americans—we’ll take our sweets any old time of year). More specifically, it originates from Eton College (which was attended by Princes William and Harry).
It dates back to the 19th century when it was served at the annual June 4th prize-giving day, which according to the school’s historical anecdotes, was actually always held on the last Wednesday in May (huh?).
The recipe? It’s called Eton Mess (don’t ask me). It’s built around baked circles of meringue. This version is more contemporary than the original recipe and is a great favorite of Prince William.
First let’s look at a few professional tips regarding this special dessert:
The meringues can be made up to a week in advance. Simply store them in an airtight container.
The raspberry puree sauce can be bought or made by blending 1/2 cup raspberries with 2 tablespoons powdered sugar, and adding a few drops of lemon juice. Then you rub this mixture through a sieve to remove all the tiny seeds before using.
Do not assemble the dish more than a couple hours before you are going to serve it, as the meringues lose their crispness.
For a more elaborate dinner party presentation, make little discs of meringue, and layer them up in a stack with fruit and cream. Serve on individual dessert plates with a drizzle of fruit puree. But of course, I’m always topping off with a good-sized dollop of whipped cream as well.
Now, tally ho, let’s get cook’n!
Eton Mess
Yield: 4 servings
Ingredients:
3 egg whites at room temperature
1/3 cup super-fine sugar
1/3 cup brown sugar
few drops vanilla extract
8 ounces mixed berries (fresh or frozen)
1 cup heavy cream
1/2 cup mascarpone
1/2 cup powdered sugar
1/2 cup raspberry puree or sauce
1 handful very finely chopped fresh mint leaves
extra mint leaves for garnish
powdered sugar for dusting
Directions:
Preheat oven to 325°F. Line two baking sheets with baking parchment. Spray with cooking spray.
For meringues: In a dry clean bowl, whisk the egg whites to a stiff peak stage—they should be glossy and stand in firm peaks. Gradually add all the sugars, whisking continuously. Continue for about 5 minutes until the mixture is very thick and stands up on its own. Add the vanilla extract.
Using 2 spoons, place the meringue mixture onto the baking tray in small mounds, or if you have a piping bag, use a medium nozzle and pipe small meringues. Bake for 1 to 1 1/2 hours, until firm and crisp, and will easily lift off the baking parchment. Check periodically through the baking time. When cooked, turn off the oven but leave meringues in the oven to dry out further.
Wash, dry, and prepare fresh fruit. Or measure frozen fruit and allow to drain as it comes to room temperature. Whip the cream until thick, and then stir in the mascarpone, powdered sugar, and chopped mint.
Assemble the dessert in 4 individual dessert glasses (water goblets work nicely). Layer up the fruit and the cream alternately with the meringues and a drizzle of the raspberry puree, finishing with cream and then fruit. Garnish with mint leaves and a dusting powdered sugar just before serving. This dessert is as pretty to look at as it is delightful to eat!
For meringues: In a dry clean bowl, whisk the egg whites to a stiff peak stage—they should be glossy and stand in firm peaks. Gradually add all the sugars, whisking continuously. Continue for about 5 minutes until the mixture is very thick and stands up on its own. Add the vanilla extract.
Using 2 spoons, place the meringue mixture onto the baking tray in small mounds, or if you have a piping bag, use a medium nozzle and pipe small meringues. Bake for 1 to 1 1/2 hours, until firm and crisp, and will easily lift off the baking parchment. Check periodically through the baking time. When cooked, turn off the oven but leave meringues in the oven to dry out further.
Wash, dry, and prepare fresh fruit. Or measure frozen fruit and allow to drain as it comes to room temperature. Whip the cream until thick, and then stir in the mascarpone, powdered sugar, and chopped mint.
Assemble the dessert in 4 individual dessert glasses (water goblets work nicely). Layer up the fruit and the cream alternately with the meringues and a drizzle of the raspberry puree, finishing with cream and then fruit. Garnish with mint leaves and a dusting powdered sugar just before serving. This dessert is as pretty to look at as it is delightful to eat!
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
