Eton Mess Recipe

Eton Mess
Submitted By: Taz

Ingredients:

½ lb Strawberries
½ lb Raspberries
2 Cups Heavy Whipping Cream - chilled
3 Tbs Golden Castor Sugar* - divided
6 Meringue Cookies - more or less to taste (recipe included with PDF) - store bought is fine**

Preparation:
  1. Core the strawberries and cut into thick slices OR chop into bite sized pieces - Transfer to a large bowl
  2. Add raspberries and sprinkle with 1 Tbs sugar - Give everything a good stir (you can smash some of the berries if you like to release more juice)
  3. Cover and place in refrigerator for 1hour to allow berries to macerate
  4. Place whipping cream in a large chilled bowl along with the remaining 2 Tbs sugar (you can add ½ tsp of vanilla extract if you wish - I don't so I did not include it in the ingredients) and stir to combine
  5. Whisk or beat the cream until stiff peaks form
  6. Break up the meringues into bite sized pieces over the whipped cream - Add the macerated berries and their juices to the whipped cream and fold to combine (DON'T OVER MIX - you just want everything well distributed NOT 'blended')
  7. Transfer to dessert bowls or wide rimmed glasses, garnish with additional berries and a sprinkle of sugar if desired, and serve immediately
NOTE: If taking on a picnic, Eton Mess can be chilled in the refrigerator overnight (more than a day and the meringues will lose their 'crunch' and the whipped cream will 'collapse' - Alternately you can leave the meringues separate and add them just before serving OR whip the cream a couple of hours ahead of time and take everything separate and fold together on site)

* If you cannot find Golden Castor Sugar, just place 1 Cup of granulated sugar in a food
   processor or blender and pulse about 5 times (DO NOT OVER PROCESS! You are not
  making 'powdered sugar' you are making ' fine' sugar)

** I personally use Vanilla Meringue Cookies from Trader Joe's® but if you do not have
      a Trader Joe's near you then you will have to make your own, shop around, or order
     online

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