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Eton Mess Stack made with meringue kisses, raspberries, strawberries, blueberries and whipped cream. Get the recipe at Supper in the Suburbs!
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Eton Mess Stack with Berry World and the Meringue Girls

This Eton Mess Stack is a great alternative to the classic British dessert.
Prep Time1 hour
Cook Time45 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: British
Diet: Vegetarian
Servings: 8 people
Calories: 324.81kcal

Equipment

  • Piping bag with round nozzle

Ingredients

  • 300 g caster sugar
  • 150 g egg whites roughly 5 medium eggs
  • 1 tbsp freeze-dried raspberries powder
  • pink food colouring
  • 6 tbsp raspberry coulis
  • 300 ml whipping cream
  • 250 g berries
  • gold dust optional

Instructions

  • 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.

Nutrition

Calories: 324.81kcal | Carbohydrates: 47.04g | Protein: 3.01g | Fat: 14.14g | Saturated Fat: 8.68g | Cholesterol: 51.38mg | Sodium: 45.7mg | Potassium: 75.56mg | Fiber: 1.18g | Sugar: 44.07g | Vitamin A: 565.63IU | Vitamin C: 1.01mg | Calcium: 28.19mg | Iron: 0.08mg