1/1 Photo of Raspberry and Pistachio Eton Mess
4 hrs 30 mins
A fabulous version of the famous British dessert. I saw it in an issue of Food & Wine and immediately knew we had to try it. Delicious! You can also use store-bought meringue as a shortcut.
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Units: US | Metric
- 5 large egg whites
- 1 1/3 cups granulated sugar
- 1/2 teaspoon cornstarch
- 1/2 teaspoon white vinegar or 1/2 teaspoon lemon juice
- 1For the meringue: preheat the oven to 225 and place parchment paper on two large baking sheets. Beat the egg whites to the soft peak stage. As you continue to beat the egg whites on medium speed, gradually add sugar. When stiff glossy peaks form (about 5 minutes), reduce speed to low and add cornstarch and vinegar. Beat mixture for 20 seconds on high. Spread the mixture in 9" rounds on the baking sheets. Rounds will be about 1/2" high. Bake until the meringue is dry and crisp, about 3 hours. Let meringue cool before making the Eton Mess.
- 2Prepare the whipped cream by whipping the cream to soft peak stage. Add 1/2 cup powdered sugar and vanilla seeds. Whip the mixture until firm peaks form.
- 3Reserve one quarter of the raspberries. Combine the remainder with 1/4 c powdered sugar, and coarsely mash. Gently fold the raspberry mixture into the whipped cream.
- 4Crumble the cooled meringue. Reserve 1 cup of meringue and mix the remainder into the raspberry whipped cream mixture.
- 5Spoon the whipped cream mixture into individual bowls.
- 6Top each with some of the remaining meringue, the whole raspberries, pistachios, and mint.
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Nutritional Facts for Raspberry and Pistachio Eton Mess
Serving Size: 1 (169 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 379.0
- Calories from Fat 187
- Total Fat 20.8 g
- Saturated Fat 11.3 g
- Cholesterol 65.2 mg
- Sodium 46.8 mg
- Total Carbohydrate 46.4 g
- Dietary Fiber 4.7 g
- Sugars 38.8 g
- Protein 4.7 g
The following items or measurements are not included: