Raspberry Eton mess with rosewater meringues

Eton mess is an incredibly delicious, delightfully messy dessert made with light cream, crisp sweet meringues and fresh fruit. Traditionally, this British dish is made with strawberries, but Denise Kortlever uses raspberries in her book ‘All-day bowls’. Half of the cream has been replaced with thick yogurt to make it a little fresher and lighter.

Method

Preheat the oven to 120 degrees. Beat the egg white in a completely clean bowl until stiff peaks form.

This is easiest with a mixer. Then add the sugar in portions; make sure all the sugar has been incorporated before adding the next tablespoon. When the mixture is stiff, glossy and white, add the vinegar and rosewater.

Mixing

Mix briefly once more, then transfer the mixture to a piping bag. Pipe small circles of meringue onto the baking sheet.

Baking
Bake them in the oven for 30 minutes, then leave them to cool completely in the oven. Whip the cream until soft peaks form and fold in the yogurt. Mash half of the raspberries and mix them into the yogurt cream.

Assembly

Crumble most of the meringues and fold them, along with the remaining raspberries, into the cream. Sprinkle with the reserved meringues and serve immediately, or place in the refrigerator for a little while first to allow it to firm up further.

Tip: for a quick version, use ready-made meringues. If desired, add a drop of rosewater to the cream.

All-day bowls
Denise Kortlever
€ 24,00
Spectrum