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Eton Mess - Raspberry, Blueberry and Tropical

My Eton Mess recipe is simple and delicious. I use yoghurt as well as cream to give an amazing flavour. Raspberry, blueberry and tropical Eton mess, take your pick!
Servings 0

Ingredients

  • 175g golden caster sugar if making the meringue
  • 3 large egg whites if making the meringue
  • readymade meringues if you aren't making your own
  • 300ml double cream
  • fresh raspberries for the raspberry Eton mess!
  • fresh blueberries for the blueberry Eton mess!
  • fresh passionfruit for the tropical Eton mess!
  • fresh pineapple for the tropical Eton mess!
  • fresh mint leaves for the tropical Eton mess!
  • Glenilen Farm Raspberry and Natural Live Yoghurt
  • Glenilen Farm Blueberry and Natural Live Yoghurt
  • Glenilen Farm Mango & Passionfruit and Natural Live Yoghurt

Instructions

  • You can use ready made meringues if you wish. However if you want to make your own, preheat the oven to 140c.
  • Whisk your egg whites until soft peaks form.
  • Gradually, add your caster sugar one tablespoon at a time, keep whisking.
  • Keep whisking until you have stiff glossy peaks.
  • Spoon your mixture onto baking paper on a baking sheet, leaving a gap between each spoonful.
  • Bake in the centre of your oven for 1 hour, then turn your oven off and leave to cool completely with the door slightly open. Leave for as long as you can (overnight is ideal, but not essential, just until cold)
  • You can now gently crush your meringue into pieces ready for assembling your Eton mess.
  • Next separate your yoghurt and compote and add your a few tablespoons of the compote to the bottom of your dessert dish.
  • Whip your double cream until it thickens slightly, but don't overwhip.
  • Stir in a few tablespoons of your natural yoghurt to the cream.
  • Mix in some of your crushed meringue to the cream. Now your ready to continue layering.
  • Add a layer of your fresh fruit on top of the compote. (Raspberry for raspberry, blueberry for blueberry and pineapple for tropical!)
  • Add a little crushed meringue on top of the fruit.
  • Spoon over your cream, yoghurt and meringue mixture. Pause half way and drizzle a little compote and add a few additional pieces of fresh fruit.
  • Spoon over the rest of your cream, yoghurt and meringue mixture.
  • Top with fresh fruit. (For my tropical Eton mess I used fresh passionfruit and a few mint leaves.
  • Keep refrigerated until serving. Best served straight away.
  • Enjoy!

Notes

This recipe shows you how to make all 3 Eton mess flavours.