If you make cakes or cupcakes, it is important to be precise in what you are doing – the decoration is an essential part of the success of those bakes. Yes – sometimes “inner values” are just not enough – it is all about the looks!
Just kidding :P
Todays dessert does not care about things like that – it’s a big mess. And you know what…?! That is the best! Make an even bigger mess when eating it and let out some anger or stress ;)
Don’t worry, I’m fine! It was just a lot of baking lately, so a dessert where you can give a s*** about looks is perfekt ;) If you have no clue what “Eton Mess” is… it is a dessert from Eton which is in the UK – a colleague close to Windsor where the Queen and her buddies hang out sometimes. The dessert is originally made with strawberries or banana, meringue and heavy cream. My version here has some more berries – raspberries, blackberries, blueberries and even cherries – basically everything I could find on the farmers market the other day ;)
So why “Eton Mess”? Well, pretty easy…it is normally served as a big pile of everything mixed – then you mix it a bit more and eat it – which looks like a big mess at the end. A delicious big mess! Mystery solved.
Of course I could not do it exactly like that – my zodiac sign and OCD’s kicked in immediately, so I had to at least put it in glasses so the mess is somewhat under control :P Yeah – you don’t want to know how often I have to clean up everything while baking or how often I have to wash my hands every day… Get messy in the glasses and everything is fine. Those I can put in the dishwasher :P
BTW – I made this little “mess” for somebody else – lovely Simone from the blog called “S-Küche“. Some of you might know her already – if not, take a look! She has really nice recipes (not only baking!). I met her some time ago and since then I am a big fan – of the blog and her ;)
Simone took some time off and decided to abandon her son (who is house sitting) and the blog for some time – that’s why she asked me to drop by with a recipe. Which I was more than happy to do :) So if you don’t like wo look at the recipe here, you can go to the blog of Simone and find it there too… but come back! You have to clean up that mess here! ;)
Note: If you are too lazy to make the meringue, you can also use the ones you can buy at a bakery or supermarket. The probably just not look as pretty for the decoration ;)
INGREDIENTS / ZUTATEN
2 egg whites
1/2 cup (100g) sugar
1/2 tsp. white wine vinegar
1/2 tbsp. raspberry or blueberry puree (optional)
food color (optional)
1 cup (240g) heavy cream
1 tbsp. confectioner’s sugar
8 scoops of vanilla ice cream
fresh strawberries, blueberries, raspberries, blackberries, cherries
2 Eiweiß
100g Zucker
1/2 TL Weißweinessig
1/2 TL Himbeer- oder Heidelbeerpüree (optional)
Lebensmittelfarbe (optional)
240g Schlagsahne
1 EL Puderzucker
8 Kugeln Vanilleeis
Frische Erdbeeren, Himbeeren, Brombeeren, Blaubeeren, Kirschen
DIRECTIONS / ZUBEREITUNG
2. Add the egg whites, sugar and vinegar to a heatproof bowl and place on a pot with simmering water. Whisk the mixture until it reaches a temperature of 130˚F (55°C). Take off the heat and beat on high speed until you get a nice thick meringue that is cooled down again.
3. If you want colored meringue, add the puree, mix in and fill into piping bags. You can divide the meringue and make different colors. If you want even more intense color, brush some stripes with food color inside the piping bags before filling. Use a round or star tip. Pipe little drops of meringue onto the prepared baking sheets and bake for for 60-90 minutes. The meringue is fine when they are dry and come off easily from the baking parchment. Open the oven a bit and let cool down inside the oven. You will have more meringue than you need – keep leftovers in an airtight container.
4. Wash the berries and let dry. Add the heavy cream and confectioner’s sugar to a tall bowl and beat on high speed until stiff peaks form. Crush some of the meringue and fill into glass jars, add some berries on top, add some ice cream, more crushed meringue and berries, whipped cream, berries, meringue, ice cream, meringue, berries… until the glass jars are full – serve and enjoy.
2. Die Eiweiß, Zucker und Essig in eine hitzebeständige Schüssel geben und auf einen Topf mit köchelndem Wasser stellen. Die Mischung unter ständigem Rühren auf eine Temperatur von etwa 55°C (130°F) bringen. Vom Herd und Topf nehmen und dann mit dem Rührgerät auf höchster Stufe aufschlagen, bis eine dicke, glänzende Baisermasse entstanden ist.
3. Wer die Baiser farbig haben möchte, kann Beerenpüree zugeben, unterrühren und dann in Spritzbeutel mit runder Öffnung oder Sterntülle füllen. Man kann die Masse auch teilen und unterschiedlich einfärben. Für intensivere Farbe, kann man noch etwas Lebensmittelfarbe auf die Innenseite der Spritzbeutel streichen vor dem Einfüllen der Masse. Kleine Tupfen auf die Bleche aufspritzen und dann für 60-90 Minuten im Backofen trocknen. Die Baiser/Meringue sind fertig, wenn sie trocken sind und sich leicht vom Backpapier lösen lassen. Den Ofen ausschalten, etwas öffnen und die Baiser/Meringue im Ofen abkühlen lassen. Es sind etas mehr Baiser/Meringue als man am Ende braucht – die Reste können in einem Luftdichten Behälter aufbewahrt werden.
4. Die Beeren waschen und trocknen. Die Sahne mit dem Puderzucker aufschlagen, bis steif ist. Baiser/Meringue zerbröseln und in die Gläser füllen, dann ein paar Beeren drauf, Vanille Eis, Baiser/Meringue, Beeren, Schlagsahne, Beeren… usw. bis die Gläser voll sind. Servieren und geniessen.
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Here is a version of the recipe you can print easily.
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Eton Mess with Wild Berries
- Prep Time: 20
- Cook Time: 90
- Total Time: 120
Ingredients
- 2 egg whites
- 1/2 cup (100g) sugar
- 1/2 tsp. white wine vinegar
- 1/2 tbsp. raspberry or blueberry puree (optional)
- food color (optional)
- 1 cup (240g) heavy cream
- 1 tbsp. confectioner’s sugar
- 8 scoops of vanilla ice cream
- fresh strawberries, blueberries, raspberries, blackberries, cherries
Instructions
- Preheat the oven to 210˚F (100°C). Line two baking sheets with baking parchment and set aside.
- Add the egg whites, sugar and vinegar to a heatproof bowl and place on a pot with simmering water. Whisk the mixture until it reaches a temperature of 130˚F (55°C). Take off the heat and beat on high speed until you get a nice thick meringue that is cooled down again.
- If you want colored meringue, add the puree, mix in and fill into piping bags. You can divide the meringue and make different colors. If you want even more intense color, brush some stripes with food color inside the piping bags before filling. Use a round or star tip. Pipe little drops of meringue onto the prepared baking sheets and bake for for 60-90 minutes. The meringue is fine when they are dry and come off easily from the baking parchment. Open the oven a bit and let cool down inside the oven. You will have more meringue than you need – keep leftovers in an airtight container.
- Wash the berries and let dry. Add the heavy cream and confectioner’s sugar to a tall bowl and beat on high speed until stiff peaks form. Crush some of the meringue and fill into glass jars, add some berries on top, add some ice cream, more crushed meringue and berries, whipped cream, berries, meringue, ice cream, meringue, berries… until the glass jars are full – serve and enjoy.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 4
