This is a springtime alternative to the traditional Eton Mess, which is usually made with strawberries. It is equally as easy to make and equally as tasty, just using seasonal fruits instead.
The recipe uses meringues, which we made in advance (recipe also below), but if you’re not feeling confident about them, you can buy these pre-made.
Preparation time: 10 minutes for the meringue + 5 minutes to assemble
Cooking time: 1 hour 30 minutes for the meringue only
- 4 large egg whites
- 225g caster sugar
- 1 tsp cornflour
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 200ml double cream
- 2 tbsp caster sugar
- Juice and zest of one orange
- Start by making the meringue, although if you’re using shop bought ones you can skip to step 4. Pre-heat the oven to 180ºC.
- In a clean mixing bowl, using an electric hand whisk, whisk together the egg whites until they form soft peaks. Then add the sugar, one tablespoon at a time, and continue to whisk until the mixture becomes glossy. Add the cornflour, vanilla extra and white wine vinegar before giving one final whisk together.
- Spoon the mixture onto a lined baking sheet into an even layer and place in the oven. Immediately turn the temperature down to 120ºC. Leave to cook for 1½ hours, before turning off the oven and leaving to cool inside the oven.
- Once cool, to make the Eton Mess, break bite-size meringue pieces into each serving bowl and set aside for a few minutes.
- In a mixing bowl, add the cream, orange juice and 2 level tablespoons of sugar. Whisk together until just forming soft peaks, then spoon over the meringue pieces.
- Finally adorn with plump blackberries and sprinkle with a grating of orange zest before serving.
One comment on “Blackberry and Orange Eton Mess”
[…] previously made this recipe as a dessert (link here). It uses a Swiss meringue, with egg whites whisked into a stiff peak then caster sugar gently […]