Crispy, melt-in-your-mouth meringues, silky smooth mascarpone/whipping cream mixture, juicy and sweet blackberries for this Blackberry Eton Mess. A great dessert to end off a perfect meal.
- 4 organic egg whites
- 100 g (about 1/2 cup) white sugar
- 100 g (about 1/2 cup) icing sugar
- 1 tsp pure vanilla extract
- 1/2 tsp freshly squeezed lemon juice
- 1/2 cup mascarpone
- 3/4 cup whipping cream
- 1 Tbsp sugar
- 4 medium sized meringues
- 2/3 cup fresh blackberries
- 1/2 Tbsp sugar
- 2 Tbsp fruit juice of your choice
- Preheat oven to 225° F.
- In a bowl, using a handheld mixer, whisk the egg whites until soft peaks are formed.
- Gradually add sugar, icing sugar, lemon juice and vanilla extract until egg whites reach stiff peaks. Mixture should be smooth and glossy.
- On a parchment lined baking tray pipe (or spoon) meringues into a circular cookie shape.
- Bake for one hour, turn off the oven and let the meringues rest in the oven for another hour.
- In a pan over low heat add the blackberries and the fruit juice. Let it simmer for 5 minutes until it thickens a bit then set aside to cool.
- In the meantime, in a bowl, using a handheld mixer, whip the whipping cream with the sugar. Add the mascarpone and whip until smooth and well incorporated.
- Pour some of the blackberry compote at the bottom of each glass, crumble up the meringue, add a spoonful of mascarpone/whipping cream mixture and finish off with more blackberry compote.
If you make the meringues, you will have more meringues than needed for this Eton Mess glasses. They keep well for a week if stored in an airtight container, so you can make the meringues days before preparing the dessert.
If you use store bought meringue the dessert is ready in 10-15 minutes.