Meet the Eton Mess: a sweet treat with layers of raspberry, cream and meringue.
I think we all know I love a good meringue. Whether it's a big strawberry schaum torte/pavlova, or small spirulina meringues with rose crystals, meringue is my go to for desserts, especially for a crowd. It's impressive looking, gluten free and it's really only a few simple ingredients...one of which is air. But if you're looking for a dessert that's a bit more creamy, or maybe one that's going to be good for eating while lounging in the garden (come on spring), an Eton Mess might be your perfect fit.
An Eton Mess is an English dessert that's traditionally a mix of strawberry, broken meringue and whipped cream, folded together in some part. But because I like definitive layers sometimes (must-be-organized) this recipe is half parfait, half Eton Mess.
These are rose water meringues which are a nice pairing with pistachio and the whole fresh raspberries and raspberry sauce. I love rose water for cocktails and desserts and you can find it many stores these days. Your best bet is to look in the 'international' foods section, buy it and look like a fancy pants the next time you have friends over.
My advice for you with this recipe is to make one or two parts of this recipe a day ahead of time- I find it more relaxing this way to not feel like you're managing something in the kitchen all day. This is not a complex recipe, but it does have several parts to it and there's wait time. There's the meringue, the raspberry sauce and the whipped cream that all come together for the final dish. I only need a small parfait to feel satisfied because it hits all my craving markers for a dessert: creamy, sweet, crunchy and a touch of salty. Whipped cream, raspberries, meringue, pistachios.
And remember: this recipe is very customizable. It's up to you to figure out if you want to use all the meringue, or maybe half the meringue depending on the texture you like. Or, you can double the raspberries for the sauce amount if you want something more tart. The only thing truly precise here is the meringue directions. After that, you build this to your specifications.
Raspberry Rose Eton Mess
- 1/8 cup chopped pistachios
- raspberry filling*
- sweetened whipped cream * (can substitute for coconut whip of choice)
- 1 cup raspberries (can use frozen to make filling, fresh for topping)
- 2 large egg whites
- 2/3 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 12 drops rose water
raspberry filling* makes extra meringue depending on texture desires
- 2 1/2 cups fresh or raspberries
- 1/4 cup granulated sugar
- 1 Tablespoon lemon juice
- 1 cup heavy whipping cream
- 1/2 Tablespoon powdered sugar
- To make meringues: Bring egg whites to room temperature. Whisk the egg whites until they become frothy.
- Add the cream of tartar and continue to beat.
- As the egg whites increase in volume, add the sugar spoonful by spoonful. You should feel or see granulated sugar within the egg white mixture.
- Just before the egg whites are done, add rose water. The egg white mixture will be ready once it looks like thick whipped frosting with stiff peaks (it’s a few minutes beyond the very glossy stage).
- Preheat the oven to 250 F. On a clean baking sheet, pipe or spoon meringue into the desired size (ranging from medium golf ball sized for crushing and small for toppings).
- Bake 50 minutes or until they feel dry and crisp to the touch. Some may develop hairline cracks up the side. Turn off the oven and let sit for an additional 5 minutes. Remove from oven and cool.
- To make raspberry filling: Add ingredients to a small pan on the stove over medium heat. Mash and cook until mixture reaches a boil.
- Lower the heat and continue to cook for about 10 minutes, stirring occasionally. Remove from stove and cool. Note, if you are using frozen raspberries, you may have to cook a bit longer to remove excess moisture.
To make whipped cream: Add to a standing mixer with a whisk attachment and whip on medium to medium-high until thick and whipped.
To compile eton mess take half raspberry filling and half whipped cream with several crushed large meringues and fold together in a bowl until marbled.
Layer parfait by alternating additional crushed meringue, raspberry whip cream, fresh raspberries, raspberry filling and plain whip cream.
Top with pistachios, small meringues and a dollop of whip cream. Adjust layers to preference.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.