Winter Berry Eton Mess (Printer-friendly)

Crisp meringue and fluffy cream paired with tangy winter berries create a refreshing elegant dish.

# What You Need:

→ Meringues

01 - 3 large egg whites
02 - 3/4 cup granulated sugar
03 - 1/2 teaspoon vanilla extract

→ Winter Berry Compote

04 - 7 ounces frozen mixed winter berries (blackberries, cranberries, red currants, blueberries)
05 - 2 tablespoons granulated sugar
06 - 1 tablespoon lemon juice
07 - 1 teaspoon orange zest

→ Whipped Cream

08 - 1 cup heavy cream
09 - 1 tablespoon powdered sugar
10 - 1/2 teaspoon vanilla extract

→ To Serve

11 - Fresh mint leaves (optional)
12 - Extra fresh or frozen berries (optional)
13 - Powdered sugar, for dusting

# How to Make It:

01 - Preheat oven to 250°F and line a baking tray with parchment paper. In a clean bowl, whisk egg whites until soft peaks form. Gradually add sugar, whisking until stiff, glossy peaks develop, then beat in vanilla extract. Spoon or pipe small mounds of meringue onto the prepared tray.
02 - Bake meringues for 1 hour, then turn off the oven and allow them to cool completely inside.
03 - Combine frozen mixed berries, sugar, lemon juice, and orange zest in a saucepan. Simmer gently for 5 to 7 minutes until the berries soften and the mixture becomes syrupy. Remove from heat and allow to cool completely.
04 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
05 - Roughly crush cooled meringues. In serving glasses or a large bowl, layer meringue pieces, whipped cream, and berry compote. Repeat layers as desired.
06 - Top with extra berries and fresh mint leaves if desired. Lightly dust with powdered sugar before serving.

# Expert Tips:

01 -
  • It looks impressive but comes together in minutes once the meringues are done.
  • The contrast between crisp sugar, soft cream, and sharp berries keeps every spoonful interesting.
  • You can assemble it right before guests arrive and it still feels special.
02 -
  • Any grease or yolk in your bowl will stop the egg whites from whipping, so wipe it down with lemon juice or vinegar before you start.
  • Let the compote cool completely before layering or it will turn your cream into soup.
  • Crush the meringues just before serving so they stay crisp, once they sit in cream for too long they go soft.
03 -
  • Make your meringues the day before and store them in a tin, they actually get crispier overnight.
  • If your berries are very tart, add an extra teaspoon of sugar to the compote and taste as you go.
  • Dont worry if the layers look messy, thats the whole point of an Eton mess.

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