Eton Mess Stack with BerryWorld and the Meringue Girls
Take the classic Eton Mess to another level. This Eton Mess Stack is made with meringue kisses, juicy berries, whipped cream and a sprinkling of gold dust.
I have been so excited about sharing this post and annoyed at how long its taken me to write up but the crazy heat the last few weeks has just knocked me for six. I am a real English rose and when the sun comes out so does the big floppy sun hat, sunglasses, factor 50 sun tan cream and glass after glass of ice cold water. Otherwise I will wilt!
2 weeks ago, on a particularly hot Thursday evening I found myself on a bus out to Hackney where I met up with a few fellow bloggers, the lovely ladies from BerryWorld and the Meringue Girls.
Over the course of the evening we made our meringue kisses from scratch before creating beautiful towers of crispy meringue, rich whipped cream, lashings of raspberry coulis and finished off with luscious fresh berries.
The Meringue Girls
I love, love, love the Meringue Girls. I first came across them at a Tate and Lyle show YEARS ago. I quickly booked myself on to one of their courses (read the review here) and have been making meringue kisses regularly ever since (check out this festive version).
Their bakery in Hackney is tucked away behind a row of coffee shops and restaurants and is absolutely tiny. It was a bit of a tight squeeze with all of us bloggers but we buddied up so that there were two of us to a work station.
All of their appliances are Smeg (very jealous!!!) and in beautiful pastel shades. I swear their kitchen was built to be as Instagramable as possible.
We were given a quick lesson in making the meringues and we soon got to work, whisking our egg whites, adding the warm sugar, painting our piping bags and finally forming our meringue kisses on our silicone baking sheets.
I had had a glass or two (or maybe 3…) of prosecco by this point so my piping could have been a little neater…
As some of you know, Jon and I are doing our best to grow as much fruit and veg as we possibly can in our back garden. We’ve had tonnes of raspberries but unfortunately we had just one sad lonely strawberry this year and our blueberries were eaten by the squirrels before we could harvest them! Perhaps we will have better luck next year…
So, even we have to buy berries from time to time! Especially with Wimbledon well underway we are going to need a pretty regular supply of strawberries. That’s where BerryWorld come in!
BerryWorld have been working hard to source the best berries around the world. They are not just trying to get berries on the shelf all year round, they want to make sure that we are getting, plump, juicy, tasty berries every time.
I’m sure I’m not the only one who has been disappointed by berries from the supermarket that quite frankly taste of nothing! Well…after eating my way through roughly half of a 12 punnet goody bag from Berry World I can safely say there’s not been one bad berry in the lot!
There were a few giggles on the night when we saw how big the blackberries are, but they really do produce some pretty big berries. Perfect for snacking on, baking with, or adding to desserts this summer and all year round.
You’re probably more than familiar with eton mess. Eton mess is a traditional English dessert made with strawberries, broken meringue, and whipped cream.
According to Wikipedia (the source of all knowledge…) the dessert was first mentioned in print in 1893, and is thought to originate from Eton College. That would explain the name now wouldn’t it…
This recipe is a twist on that classic. Instead of crushing a large meringue we used meringue kisses. As well as whipped creamy we used a variety of different berries (though I crowned mine with a strawberry in homage to the original recipe). we added some coulis too.
For extra berrytastic flavour these meringue kisses have also been flavoured with freeze dried raspberry. Yum! The gold dust is optional but really makes this one show stopping dessert!
- 300g caster sugar
- 150g egg whites (roughly 5 medium eggs)
- 1 tablespoon freeze dried raspberry powder
- Pink food colouring
- 1 large icing bag
- Raspberry coulis
- 300ml whipping cream
- 250g fresh berries of your choice
- Gold dust (optional)
- Place the caster sugar into an oven dish and place into a hot oven (220C/200C) for roughly 5 minutes until the sugar is hot but not melted.
- Take the sugar out of the oven and immediately begin whisking the egg whites in a large bowl.
- Once the egg whites have formed stiff peaks, turn the whisk speed to maximum and begin adding the warm sugar one spoon at a time.
- Make sure that the egg whites are forming stiff peaks again before adding in the next spoon full.
- Once all of the sugar has been added to the mixture, whisk on high for another 5 minutes to ensure the egg whites are thick, firm and glossy.
- Gently fold in the freeze dried raspberry powder.
- Next, take your icing bag and paint stripes with the food colouring.
- Fill the piping bags with the meringue and cut a large opening (about 1 inch) at the bottom of the bag.
- Pipe a small amount of meringue in the corners of a large baking tray and then line the tray with grease proof paper (the little bit of meringue in each corner will help it stick).
- Begin piping the meringue kisses in the top left hand corner - hold the piping bag upright, squeeze gently and lift away as you stop applying pressure.
- Repeat over and over again until the whole baking sheet is covered and all the meringue used up.
- Cook the meringues in the centre of the oven for 30-45 minutes at 100C/80C or until the meringue kisses come off of the baking paper without leaving their bottoms behind.
- Allow to cool completely before assembly.
- Once the meringues have cooled down, whisk the cream until stiff.
- Use a little of the whipped cream to stick the meringues to a cake board forming a square or circle base.
- Add dollops of the whipped cream in between the gaps and drizzle with the coulis.
- Add a few berries to this bottom layer too before adding the next layer of meringue kisses.
- You want to build up your eton mess stack a bit like a pyramid with each layer getting smaller each time, always adding more cream, coulis and berries.
- To finish, add more berries and a sprinkling of gold dust.
- Serve immediately.
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I had so much fun at the Meringue Girls and it was lovely to meet up with my blogging friends. Do make sure you go and check them out:
- Find Kevin at The Crafty Larder here.
- Anna (aka Fat Chick in the Big Smoke) shares amazing healthy recipes on her instagram.
- Mandy at Sneaky Veg posts here (warning you may be tricked into eating vegetables!)
- My baking buddy and supper club queen Toral is over at The Urban Kitchen.
Meringue Girls Bakery – where multi-coloured, sparkly dreams come true! Last night @helloberryworld invited me and a few fellow bloggers to get creative with raspberry meringue kisses, lots of cream and tonnes of fresh fruity berries!!! 🍇🍇🍇it was so much fun! Scroll through to see what we got up to and my final berry-meringue tower complete with gold dust! #magical #berry #berries #BWxMG #meringuekisses #kiss #sweet #sugar #raspberry #strawberry #blackerry #golddust #pink
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