Winter Berry Eton Mess (Print version)

Festive British dessert with fluffy cream, crisp meringues, and a tangy winter berry compote.

# Ingredient List:

→ Meringues

01 - 3 large egg whites
02 - 3/4 cup caster sugar
03 - 1/2 teaspoon vanilla extract

→ Winter Berry Compote

04 - 7 ounces frozen mixed winter berries (blackberries, cranberries, red currants, blueberries)
05 - 2 tablespoons caster sugar
06 - 1 tablespoon lemon juice
07 - 1 teaspoon orange zest

→ Whipped Cream

08 - 1 cup double cream
09 - 1 tablespoon icing sugar
10 - 1/2 teaspoon vanilla extract

→ To Serve

11 - Fresh mint leaves (optional)
12 - Extra fresh or frozen berries (optional)
13 - Icing sugar, for dusting

# How To Make It:

01 - Preheat oven to 250°F and line a baking tray with parchment paper. In a clean bowl, whisk egg whites until soft peaks form. Gradually incorporate caster sugar while whisking until stiff, glossy peaks form. Fold in vanilla extract.
02 - Spoon or pipe small mounds of meringue onto the prepared tray. Bake for 1 hour, then turn off the oven and allow meringues to cool completely inside.
03 - Combine frozen berries, caster sugar, lemon juice, and orange zest in a saucepan. Simmer gently for 5 to 7 minutes until berries soften and mixture thickens. Remove from heat and cool completely.
04 - In a chilled bowl, whip double cream with icing sugar and vanilla extract until soft peaks form.
05 - Roughly crush cooled meringues. Layer meringue pieces, whipped cream, and berry compote in serving glasses or a large bowl, repeating layers as desired.
06 - Top with extra berries and fresh mint leaves if desired. Lightly dust with icing sugar before serving.

# Expert Advice:

01 -
  • It looks impressive but comes together in barely over an hour, most of that hands off.
  • The contrast between crunchy meringue, soft cream, and jammy berries hits every texture you want in a dessert.
  • You can make the meringues the day before and assemble it right before guests arrive.
  • It uses frozen berries, so you're not hunting for perfect fruit in the dead of winter.
02 -
  • Even a tiny bit of grease or egg yolk will prevent your egg whites from whipping, so wipe your bowl with a little lemon juice or vinegar if you're unsure.
  • Letting the meringues cool inside the oven with the door closed keeps them from cracking or going chewy in the middle.
  • Assemble this dessert right before serving or the meringue will soften too much and lose its crunch.
03 -
  • Aging egg whites at room temperature for about thirty minutes before whisking gives you more volume and stability.
  • If your compote turns out too runny, simmer it a little longer or mash a few berries to thicken it naturally.
  • A pinch of cream of tartar added to the egg whites helps stabilize the meringue if your kitchen is humid.

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