Royal Eton Mess

July  3, 2011
0 Ratings
  • Serves 4
Author Notes

For Prince William and Katherine's wedding, I threw a Royal Wedding Feast in honor of their fun and gorgeous wedding. The Eton Mess dessert is known to be the Prince's favorite of all time. —TheGirlyGirlCooks

What You'll Need
  • 3 Egg Whites at Room Temperature
  • 6 ounces Super Fine Sugar
  • 1/4 teaspoon Cream of Tartar
  • 1/2 teaspoon Vanilla Extract
  • 8 ounces Fresh Raspberries
  • 4 ounces Fresh Blackberries
  • 2 tablespoons Powdered Sugar
  • Few Drops of Lemon Juice
  • 1 cup Heavy Cream
  • 1/2 cup Mascarpone
  • Handful of finely chopped Mint
  • Extra Mint Leaves for Garnish
  • Powdered Sugar-for dusting
  1. To Make the Raspberry Puree: Combine 4 oz of Raspberries, 2 tbsp Powdered Sugar and a few drops of Lemon Juice into a blender. Blend until liquid and use a strainer to rid the seeds. Set aside.
  2. Preheat oven 350. Line two baking trays with non stick parchment paper.
  3. Make meringues: in a dry clean bowl, whisk egg whites and cream of tartar to stiff peaks (glossy and stand in firm peaks). Gradually add all the sugar, whisking continuously. Continue for about 5 minutes until the mixture is very thick and stands up on it's own. Add vanilla extract. Using a piping bag, use a medium nozzle and pipe small meringues (or different sized discs). Bake for 1-1/2 hours. When cooked, they will be firm and crisp, and will easily lift off the parchment. Check them after 1 hour, and cook for longer if required. When cooked, turn off oven but leave meringues in to dry out further.
  4. Wash, dry and prepare all the berry fruits.
  5. Whip the cream until thick, and then stir in the mascarpone, sugar, and chopped mint.
  6. To Assemble: Layer up the fruit and the cream alternately with the meringues and a drizzle of the raspberry purée, finishing with cream and then fruit. Garnish with mint leaves, and complete the dish with a dusting of powdered sugar just before serving.
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9 Reviews

sarahdecker July 12, 2015
When I put the meringues in the over to cook, they burned. I usually preheat an over for meringues and then turn it off when I put them in... did I miss something?
lorigoldsby July 6, 2011
I wish I had seen this before the wedding...much better than the digestive biscuit cake I made!
This L. July 3, 2011
Love an Eton Mess!
TheGirlyGirlCooks July 5, 2011
Me too! The meringue cookies have such a fun and interesting texture and I love the colors from the fruit!
Sagegreen July 3, 2011
My British nieces introduced me to this years ago. Your version is really lovely!
TheGirlyGirlCooks July 5, 2011
Thank you so much! I'm a self-taught home cook and I'm working on my presentation skills. I appreciate your compliment :)
boulangere July 3, 2011
Love it! Gorgeous! Would have loved to be at your feast.
TheGirlyGirlCooks July 5, 2011
It was a really fun time! I can't wait for another big event where I can have a themed dinner like this one!
boulangere July 5, 2011
Sign me up!