Strawberry Amaretti Eton Mess Recipes

STRAWBERRY-AMARETTI ETON MESS

Steps:

• In a medium bowl, whip the cream to soft peaks.
• Gently fold in the broken biscuits and strawberries until just combined (keep a few strawberries for garnish).
• To serve, divide between two serving dishes, sprinkle with grated chocolate and a few strawberries on top.

RASPBERRY AND PISTACHIO ETON MESS

Steps:

• For the meringue: preheat the oven to 225 and place parchment paper on two large baking sheets. Beat the egg whites to the soft peak stage. As you continue to beat the egg whites on medium speed, gradually add sugar. When stiff glossy peaks form (about 5 minutes), reduce speed to low and add cornstarch and vinegar. Beat mixture for 20 seconds on high. Spread the mixture in 9" rounds on the baking sheets. Rounds will be about 1/2" high. Bake until the meringue is dry and crisp, about 3 hours. Let meringue cool before making the Eton Mess.
• Prepare the whipped cream by whipping the cream to soft peak stage. Add 1/2 cup powdered sugar and vanilla seeds. Whip the mixture until firm peaks form.
• Reserve one quarter of the raspberries. Combine the remainder with 1/4 c powdered sugar, and coarsely mash. Gently fold the raspberry mixture into the whipped cream.
• Crumble the cooled meringue. Reserve 1 cup of meringue and mix the remainder into the raspberry whipped cream mixture.
• Spoon the whipped cream mixture into individual bowls.
• Top each with some of the remaining meringue, the whole raspberries, pistachios, and mint.

ETON MESS (CLASSIC BRITISH SUMMER DESSERT)

Steps:

• Place the whipping cream in a large mixing bowl, add the sugar and whip with an electric mixture until the cream is light and fluffy. Do not over whip - the success of the dish requires softly whipped cream.
• Break the meringue into large bite-size chucks and gently stir into the cream. Don't worry if some of the meringue crumbles just add this too.
• Place half of the strawberries into another large mixing bowl and press gently with the back of a fork to break up the strawberries slightly and release some of the juice. Stir gently into the cream.
• Halve, then quarter the remaining strawberries.
• Place the cream mixture into a 7" trifle or glass serving dish, top with the strawberry pieces, chill for 30 minutes in the refrigerator and sprinkle with the confectioners/icing sugar before serving. Alternately serve in individual size dessert bowl or glasses.