Strawberry and Raspberry Ripple Eton Mess
by Northern Life
Cause ripples this summer with our fresh and fruity raspberry desserts...
Serves 6 Prep time: 35mins Cook time: 1hr 30mins
Ingredients
- 225g (8oz) strawberries, hulled
- 100g (4oz) raspberries
Meringues
- 2 egg whites
- 100g (4oz) caster sugar
To finish
- 300ml (1/2 pint) double cream
- 200g (7oz) 0.1% fat fromage frais
- 225g (8oz) strawberries, hulled, roughly chopped 50g (2oz) raspberries
Method
- Preheat the oven to 110oC (225oF), Gas Mark 1⁄4. Line a large baking sheet with non-stick baking paper.
- Puree the strawberries and raspberries in a liquidiser or food processor then press through a sieve.
- Whisk the egg whites in a large clean dry bowl until they form stiff moist looking peaks and you feel confident that if the bowl was turned upside down the egg whites wouldn’t fall out!
- Gradually whisk in the sugar a teaspoonful at a time then continue whisking for a minute or two until really thick and glossy.
- Add 2 tablespoons of the berry puree then very briefly mix until marbled.
- Spoon into a large piping bag fitted with a 1.5cm (3⁄4 inch) plain piping tube, pipe small rounds on to the lined baking sheet.
- Bake for 11/4-11/2 hours or until the meringues may be easily lifted off the paper. Leave to cool.
- To serve, lightly whip the cream until it forms soft swirls then fold in the fromage frais.
- Crumble the meringues then layer in jam jars or plastic containers with the remaining berry puree and diced strawberries.
- Decorate with the raspberries.
- Add the lids and keep in the fridge until ready to serve or transport to a picnic in a cool bag with a frozen ice block to keep them cold.
- Serve within 11⁄2 hours or the meringues tend to lose their crunch.
Credit: LoveFreshBerries
NorthernLife June/July/Aug 24
