Eton Mess

This is a fabulous recipe from Marcus Wareing’s book “Gilbert Scot” We have not made it look like a master chef dish, and prefer as a messy mess (this is why it is called Eton Mess!) but it certainly tastes delicious.  We have adapted it to what we can find in an Australian supermarket (no liquer and no frozen dried raspberries to scatter on top)

Foodstuff you will need:
350g raspberries
150g frozen mixed berries (leave to defrost for a few minutes until soft)
200ml double cream
2 tbsp raspberry jam

Meringues
3 free range egg whites (80g)
80g caster sugar
80g icing sugar

Equipment:

Oven
Electric whisk (for egg whites)
Large mixing bowl
Piping bag and 1cm nozzle
Big spatula
Baking tray
Baking paper
Blender (to puree the fruit)
Sieve
Jug for puree
Large bowl for whipping cream


How to throw it together
Pre heat the oven to 100C. Make the meringues
Whisk the egg whites until stiff. Gradually whisk in the caster sugar, then add the icing sugar and whisk until combined. Spoon into a piping bag with 1cm nozzle and pipe 6 domes onto a baking tray lined with baking paper.

Place these in the oven for 1 hour -90 minutes or until outer shell is firm.
Remove from oven. While the meringues are still warm scoop out the inner part and discard this bit, leaving a firm shell only. Leave to cool.

For the berry sauce, put the un frozen mixed berries into a blender and bled to a puree.  Pass this mixture through a sieve into a jug. Put aside.












Lightly whip the cream in a bowl. Break the raspberries in half and gently fold into the cream, together with the raspberry jam. Use this to fill the meringue shells.

If the meringue shells are a bit broken up and you are unable to fill them with anything, do not worry. Break the meringues into bits and gently fold through the cream mixture.








Serve onto plates and pour raspberry sauce on the side.