Gourmet Eaton Mess
Enjoy Our Delicious Gourmet Eaton Mess paired with the Rietvallei Muscadel
Ingredients
- 1 cup heavy cream
- 1 Tbsp confectioner’s sugar
- 2 tsp vanilla extract
- 1 cup strawberries, cleaned and sliced
- 1/2 cup blue berries, sliced (optional)
- 2 tsp brown sugar.
- Meringue Cookies, store-bought or homemade
For the Meringue Cookies:
- 3 egg whites
- 2/3 cups white sugar
- 1/4 tsp cream of tartar
- Pinch of salt
Method:
For the Meringue Cookies:
- Preheat the oven to 120 degrees °C. Line a baking sheet with parchment paper and set aside.
- Using a mixer beat egg whites, cream of tartar, and salt on high speed. Once the egg whites begin to froth, add the sugar and continue beat on high speed until stiff and glossy peaks start to form.
- Use a tablespoon to lay them out. Bake the meringues for 40-45 minutes until they are dry and slightly golden around the edges.
- Remove and let cool on a cool rack.
For the Eton Mess:
- In a small bowl, toss the fruit together with the brown sugar and set aside.
- In separate bowl, combine the cream, sugar, and vanilla and beat until the cream becomes completely thickened.
Assembly:
- In your desired serving glasses or bowls, begin with one layer of cream, 1 meringue cookie crushed, and two spoonfuls of fruit. Continue this pattern until each glass is complete. Top with a large dollop of cream and chocolate shavings if desired. You can also add cream to each layer if you want and drizzle honey over it.
- Refrigerate before serving if making ahead, or serve immediately.
