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
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Ingredients
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3
Egg Whites at Room Temperature
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6 ounces
Super Fine Sugar
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1/4 teaspoon
Cream of Tartar
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1/2 teaspoon
Vanilla Extract
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8 ounces
Fresh Raspberries
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4 ounces
Fresh Blackberries
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2 tablespoons
Powdered Sugar
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Few Drops of Lemon Juice
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1 cup
Heavy Cream
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1/2 cup
Mascarpone
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Handful of finely chopped Mint
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Extra Mint Leaves for Garnish
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Powdered Sugar-for dusting
Directions
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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.
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Preheat oven 350. Line two baking trays with non stick parchment paper.
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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.
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Wash, dry and prepare all the berry fruits.
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Whip the cream until thick, and then stir in the mascarpone, sugar, and chopped mint.
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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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