Charlotte Ree's Eton Mess With Fresh Raspberries

March 16, 2021 by Bed Threads

Welcome to Put on a Spread, a new recipe series that celebrates our Spreads. by Bed Threads. tableware collection. For this instalment, baker and author of Just Desserts, Charlotte Ree, shares her rendition of a deliciously sweet and beautifully aesthetic Eton Mess.

Oh the joys of an Eton Mess – one of my most beloved and most beautiful recipes! Layers of vanilla bean whipped cream, light and fluffy meringue and delightfully delicious raspberries make for the simplest but sweetest dessert of all.

The most crucial part of this dessert is patience. You need to ensure you allow the time for your meringue to cool in the oven to create its perfectly crunchy outside with fabulously fluffy innards. The meringues can be made a day ahead to save you time, simply store them in an airtight container.

This recipe is for individual portions but you can make one giant Eton Mess to share too. The best part is that this recipe is completely adaptable. Simply add your favourite fruits or take your pick from whatever is in season, the choice is yours!

Ingredients

For the meringue rounds:

4 large egg whites
200g caster sugar
1 teaspoon white wine vinegar
1 teaspoon cornflour

To serve:

250ml thickened cream
1 teaspoon vanilla bean paste
250g fresh raspberries

Method

Preheat your oven to 150°C and line a baking tray with baking paper.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. With the motor running, gradually add the sugar, one spoonful at a time. Sift over the cornflour, add the white wine vinegar and continue to beat for 5 or so minutes until you have a shiny and stiff meringue.

Spoon your meringue into equal rounds on your prepared baking tray. Reduce the oven temperature to 120°C and bake your meringue for one hour. Turn off the oven and allow your rounds to cool completely inside.

To serve your Eton Mess, beat the cream and vanilla in a stand mixer fitted with the whisk attachment until stiff peaks form, which should take about 3 minutes. (If you overbeat your cream simply add more thickened cream to rescue it.)

Break your meringue rounds into thirds. Layer your whipped cream, raspberries and meringue in individual serving bowls of your choice. Top with extra raspberries and cream, and serve.