Raspberry Eton Mess is a delicious easy 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 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 has a good dose of chopped pistachio.
Because this dessert is so fuss free, I make it quite often for any special occasions. And Avyan loves meringue cookies, a lot!
In my world, this will make a perfect Valentines Day Dessert!
Meringue Cookies is the star ingredient
It’s been few years now that I started making Meringue Cookies and because my son loves it so much I make it very often.
At first it may feel a little intimidated to make this dessert, but trust me, it is actually very easy to bake meringue.
You just need to follow few important tips. I have an entire post on How to make Meringue Cookies, do check it out!
Igredients for Raspberry Eton Mess
Fresh raspberries or any other variety of berries works fine too
pistachio – discard if you are allergic to nuts!
Making Eton Mess is just about layering these three components casually. I like to crush some raspberries and leave some whole.
Can you make this in advance?
You can make meringue cookies in advance and then store in an airtight container in the refrigerator.
Heavy Whipping cream can also be made in advance and store in the fridge.
So all you do is assemble everything just before serving.
As you dig in to take a spoonful, make sure to get a bit of all. The sweet tart fresh raspberries with the creamy whipped cream and crunchy meringue cookie is like a party in your mouth.
- 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.
Store the extra meringue cookies in an airtight jar in the refrigerator