Raspberry Eton Mess is a delicious easy summer dessert that will just melt in your mouth. Marshmallowy Meringue cookies that are roughly crushed and layered with whipped cream and fresh raspberry. Eton Mess has a beautiful balance of texture and a favorite to people with big sweet tooth.
Raspberry Eton Mess
I don’t know the exact history behind this dish. All I read is that this dessert is an inspiration from everyone’s favorite strawberry and cream and was first served at Eton College, way back in 1893.
Traditionally, it is always prepared with strawberries. But then, when did we food enthusiasts ever stop at that?
The meringue cookies and whipped cream are the key components and you could add your choice of fruit to make your own variation. My variation was Raspberry Eton Mess with good dose of pistachio.
Last week was our 8th Anniversary and we couldn’t do any big celebration this time. He fell ill and our workload suddenly got crazy, so we stayed in this year and enjoyed several servings of Raspberry Eton Mess.
Meringue Cookies is the star ingredient of Eton Mess
This was my first time making the meringue cookies. It did turn out airy and light with a crispy bite but shaping it like cute cookies was way out of my comfort zone.
May be with a little practice, I will eventually get there. This time, I cared less for the shape because with this dessert Eton Mess, you break the cookies and make a mess!
Avyan loved the meringue cookies so much that we landed up making another batch the same day.
The Meringue Cookies
I don’t think you can make this with a hand whisker unless you have some real strong muscle power.
It’s very important to make sure that the bowl and the whisk is clean and dry. Not a drop of water should be there.
Meringue is prepared with egg whites and you need to be very careful when separating the eggs as even a tiny bit of egg yolk will ruin the dish.
Add sugar slowly and not all at once. The idea is to dissolve the sugar completely in egg white as it whisks.
Once the volume increases, it looks glossy and you receive that stiff peak, stop immediately. Do not over whisk.
When you are baking or when it’s resting after baking, do not open the oven door. Just give it time and it will turn out great.
The layering of this dessert is so much fun and like I said before, you can add your own variation. I added some pistachio dust, fresh raspberries and whipped cream. The fresh fruit with the super sweet meringue cookies really works beautifully. It’s a great crowd-pleasing dessert that you must try, if you haven’t already!
- 2 egg whites
- ¼ teaspoon cream of tartar
- tiny pinch of salt
- ½ cup granulated sugar
- 2 tablespoons pistachio, roughly chopped or ground to dust
- ½ cup fresh raspberries
- ½ cup whipped cream
- Preheat the oven to 225F and line a big cookie sheet with parchment paper
- In your mixing bowl, pour the egg whites, cream of tartar and salt. Start whisking slowly and then increase the speed to medium until the mixture looks frothy.
- Pour 1 tablespoon of sugar, increase the speed to high and keep whisking. After every 20 seconds, add 1tablespoon of sugar without stopping the mixer and continue whisking. Repeat the process until you have added all the sugar.
- In about 5 to 7 minutes, it would look glossy and form stiff peak.
- Use a big spoon and dollop about 1-inch diameter cookies on the prepared cookie sheet. You could also use piping bag. Keep the cookies 1 inch apart from each other.
- Place the cookie sheet in the middle rack of the oven and bake for 45 minutes. Then, switch off the oven and let it rest in the warm oven for an extra hour.
- After one hour, take the cookie sheet off the oven and let it cool completely before you store the meringue cookies.
- To prepare the Raspberry Pistachio Eton Mess, prepare 4 to 5 glasses or bowls. Start with broken meringue cookies followed by crushed raspberries, whipped cream, pistachio dust, more raspberries and more meringue cookies.
- Serve immediately.