I always thought the history behind Eton Mess was cute. A college in the 1930s serving up such a simple and delicious summer dessert that when I compare it to my days in college, I think all I got for dessert was.. bubble tea. Thankfully I now find myself in this extraordinary position to be the one who makes the dessert, whether it’s for myself or my loved ones.
Sorry this cream was just too good to handle. I couldn’t handle it. I bet you can’t too. It’s fun building things like trifles, parfaits, verrines. Just pile them on, just keep piling them..
For the Chantilly:
cream – 200g
marscarpone – 30g
caster sugar – 16g
For the Strawberry Sauce:
strawberries (hulled and halved) – 100g
caster sugar – 50g
butter – 7g
strawberry liqueur – 1 1/2 tablespoon
lemon – a small squeeze, about 4-5 drops
Strawberries. Who could say no?
Chantilly cream. Heck yes.
Crisp meringues crumbled all over. Bonus!
This should be enough to get you smitten. Plus, it’s layered so prettily in a glass that it’s almost hard to pass up. Perfect for dinner parties when you need quick-fix desserts that can be made ahead of time.
The last time I made this, I opted for strawberries simply tossed in sugar and balsamic. Set it aside, let it macerate and work it’s little magic and it tasted incredible. Today however, I decided to go for a more “I want intense strawberry flavour and just strawberry only!” And so it was only natural that I made a caramel-base strawberry sauce and coated my freshly hulled strawberries in it. God it was good.
See that sauce coating the wooden spoon? Yum. I realised the strawberries released some of it’s natural pectin because after it cooled it was slightly jellified which made it even more gorgeous.
Crushed meringues from the ones I made, or you’ve made if you chanced upon my recipe for it and decided to make some for yourself and have meringues as a staple like I do.
I was lucky to find strawberries at this time of the year, and big ones too! Slightly on the acidic side but it worked perfectly with my sauce. I still can’t believe I dragged myself in the rain just to buy strawberries. Well look what I got as a result, beautiful Eton Mess(s).
Bon appétit tout le monde!
strawberries (hulled and halved, quarter them if they’re big) – 150g
Almond flakes (toasted) //you can opt for pistachios too if you prefer, it adds wonderful colour to it! I had none on hand so almond flakes did the trick //
Whisk all the ingredients of the chantilly in a bowl of a standing mixer that has been chilled in the freezer for at least 5-10 minutes. Whisk to medium/stiff peaks and set it in the fridge.
Caramelize the sugar over a saucepan until a dark amber colour. Add in the butter and swirl it around to get it well incorporated. Add the liqueur in and little it reduce until it’s slightly thick. (The caramel might seize when you add it in because of the temperature contrast but just keep it over medium-low heat and the caramel will re-melt again)
Throw in the strawberries and let it boil on medium low heat until the juices have released the liquid becomes a nice syrup.
Add in a small squeeze of lemon for balance. Strain out the cooked mushy strawberries and set aside to cool.
Once cooled, toss the remaining 150g of strawberries in the sauce, lightly coating it. You don’t have to use all the sauce. The reserve can be drizzle over the final product.
Layer your glass in this order:
strawberries / cream / a drizzle of sauce / crushed meringue / toasted almond flakes
and repeat another time ending off with strawberries on top. Serve cold.
// If you’re making ahead of time, crush in the meringues at the last minute before serving or they go soft and sticky in the refrigerator //