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A trifle bowl filled with Eton Mess.

Eton Mess

Make the most of strawberry season and whip up this irresistibly pretty Eton mess dessert recipe!
5 from 3 votes
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Course: Dessert
Cuisine: Christmas
Prep Time: 10 minutes
Cook Time: 0 minutes
Chilling Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 serves
Calories: 259kcal
Cost: $15

Equipment

  • Beaters, stand-mixer or Thermomix

Ingredients

  • 300 ml thickened cream heavy, whipping
  • 125 g mascarpone cheese or creme fraiche or thick greek strawberry yoghurt
  • 500 g strawberries fresh
  • 125 g raspberries fresh
  • 2 tbs caster sugar
  • 100 g mini meringues crushed

To Decorate

  • 125 g strawberries fresh
  • 125 g raspberries fresh

Instructions

Conventional Method

  • Using hand-held beaters or a stand-mixer, beat the cream until soft peaks have formed.
  • Add the mascarpone cheese and mix to combine. Set aside.
  • Chop the strawberries into quarters and place into a large bowl. Add the raspberries and caster sugar and mix to combine.
  • Add the berries and crushed meringues to the bowl of whipped cream and mascarpone. Fold through until well combined.
  • Pour the mixture into a large serving bowl or trifle dish.
  • Refrigerate for a minimum of 1 hour.
  • When ready to serve, decorate with extra chopped strawberries and raspberries.

Thermomix Method

  • Pour the cream into the Thermomix bowl and whip on Speed 3 until soft peaks form.
  • Add the mascarpone cheese and mix for 10 seconds, Speed 3. Set aside.
  • Chop the strawberries into quarters and place into a large bowl. Add the raspberries and caster sugar and mix to combine.
  • Add the berries and crushed meringues to the Thermomix bowl of whipped cream and mascarpone. Mix on Reverse, Speed 1, 10 seconds or until combined (use the spatula to help mix).
  • Pour the mixture into a large serving bowl or trifle dish.
  • Refrigerate for a minimum of 1 hour.
  • When ready to serve, decorate with extra chopped strawberries and raspberries.

Notes

  1. I recommend making this recipe just before you want to eat it. An hour is all it needs in the fridge, but if it is left too long, the meringues will go soft and blend into the cream. And you absolutely want to have pops of crisp meringue in each bite! Consuming it within 12 hours is best.
  2. If you want make it ahead, I recommend keeping all of the elements separate until ready to serve. The whipped cream mixture can be stored in the fridge for 2-3 days. That way, you can assemble the remaining ingredients when you are ready to eat for maximum freshness and texture.
  3. Tweak the ingredients and flavours suit your tastes and the types of fresh fruits that are in season. You can use any stone fruits like plums, cherries, peaches or nectarines. You can also add coulis, stewed rhubarb, a little lime zest or passion fruit. Or, add a little vanilla for an extra boost of flavour.
  4. Storage: Although it is best eaten when freshly made (or within the first 12 hours), Eton mess can be stored in the fridge for 2-3 days. Although the meringues will soften, it will still taste amazing.
  5. Can I freeze this? I don't recommend freezing Eton mess. The meringues will lose their texture when thawed and the berries and cream will become watery. A better option is making all of the elements ahead and assembling them when ready to eat.

Nutrition

Calories: 259kcal | Carbohydrates: 14g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 67mg | Sodium: 45mg | Potassium: 215mg | Fiber: 4g | Sugar: 8g | Vitamin A: 790IU | Vitamin C: 54mg | Calcium: 67mg | Iron: 1mg