I’m not entirely sure where June went, but the calendar says it’s time for another First on the First! This month’s challenge was Eton Mess. Eton what?
Eton Mess is a classic English dessert traditionally made with whipped cream, meringue, and strawberries. While the name of the dish is said to date back to the 19th century, it’s not exactly clear how it got its moniker.
This dessert is served annually at Eton College, where it was invented, for an annual cricket game against Winchester College and for 4th of June celebrations, but with the addition of blueberries, it will be perfect for your July 4th celebration!
- 6 egg whites
- 1 1/2 cups sugar, pulsed in food processor
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
For the Whipped Cream
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 heaping tablespoons sugar
For the Fruit
- 1 pound fresh strawberries
- 12 ounces fresh raspberries
- 2 tablespoons Pimms liquer
- 1 tablespoon sugar
- 1 pint blueberries
For the Meringue
- Preheat oven to 200 degrees. Line baking sheets with parchment paper.
- In the bowl of a stand mixer or with a hand mixer, whisk egg whites on low-medium until foamy. Add cream of tartar; whisk until slow peaks form.
- Increase speed to medium and, with mixer running, gradually add sugar. Whisk until firm peaks form.
- Add vanilla extract. Whisk on high for 7-8 minutes.
- Spoon or pipe onto baking sheet; bake for 1 hour or until meringues are crisp on the outside and pale in color. Cool.
For the Fruit
- In a small bowl, mash 1/2 of strawberries and 1/2 of raspberries with Pimms and sugar. Chill.
For the Cream
- Whip all ingredients until soft peaks form. Chill.
- Break up some of the meringues and fold into whipped cream.
- Layer cream, whole fruit, mashed fruit, and meringues into jars, glasses, or bowl.
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