Raspberry Eton Mess Domes are a sweet treat that features a delightful combination of slightly crisp meringue, freshly whipped cream, and ripe, juicy berries. Each spoonful offers a delightful medley of textures and flavors, as the airy meringue provides a satisfying crunch while the luscious cream and berries add a velvety richness and fruity freshness.
Hey there, dessert enthusiasts! Ready to embark on a journey to create a delightful British classic that’s as easy as it is delicious?
Get ready to dive into the world of Eton Mess—a whimsical treat that’s all about mixing up meringue, cream, and berries into a heavenly mess of flavors and textures. Not only is it a crowd-pleaser, but it’s also a dessert that’s bursting with history! Let’s roll up our sleeves and whip up this fantastic Eton Mess while chatting about its origins.
But to add my little twist, this recipe for Raspberry Eton Mess is an update to the classic presentation! Instead of the typical ‘mess’ in a dish, we are creating beautiful meringue domes that are filled with cream and berries and then placed on top of the fruit compote. An elegant presentation makes this dessert perfect for fancy affairs or a cozy dinner at home!
A Glimpse into Eton Mess Origins
First things first, let’s take a delicious trip down memory lane. Eton Mess, as the name suggests, hails from the prestigious Eton College in England. Legend has it that this delightful mess was born out of a happy accident during the annual cricket match between Eton College and Harrow School in the 19th century.
A pavlova dessert met a bit of mishap, and voilà—Eton Mess was born! This delightful concoction became an instant hit, and it’s been gracing our dessert tables ever since.
Whipping Up Your Own Eton Mess
Now that we’re armed with a dash of history, it’s time to don our aprons and create our very own Eton Mess masterpiece. The ingredients are simple! Here’s what you’ll need:
Ingredients:
- Typically, fresh strawberries are used (about a pound) but you can use any type of berry you choose (or other fruit for that matter! I’m thinking peaches and caramel!)
- Meringue nests or homemade meringues
- Whipped cream (homemade or store-bought, whichever tickles your fancy)
- A touch of fruity liqueur (for that extra flavor hug)
Making the Domes
To create an upscaled and classy version of this British classic, I have made domes out of the meringue instead of crumbling up the meringue and mixing it into the cream.
I prefer this method for a couple of reasons:
- The dome makes for such a pretty dessert! This presentation is classy and pretty enough for an elegant dinner!
- The meringue stays crisp since it is not mixed in which causes it to absorb the moisture from the cream.
I used silicone molds to create the domes. By piping on the back side of the dome, you will get a hollow meringue that can be filled and then turned over. Watch the video tutorial to see the method that I used.
You can find the silicone molds that I used here: Silicon Dome Molds
No matter what presentation method you decide to go with, I highly recommend assembling this dessert just prior to serving to preserve the textures!
You can view my post and instructions for a more commonly presented Eton Mess here: Classic Eton Mess
There you have it, your very own Eton Mess masterpiece that pays homage to its historic roots while satisfying your sweet cravings. Share it with friends, and family, or simply savor it all on your own—you’ve earned it!
This easy-peasy guide to crafting the whimsical Raspberry Eton Mess Domes, complete with a sprinkle of history and a dollop of indulgence. Remember, it’s not just a dessert; it’s a journey through time, beautiful flavors, and sublime textures!
Other British Recipes to try:
Clotted Cream in the Instant Pot
Raspberry Eton Mess Domes
Equipment
- Mixer
- Piping Bag
- Piping tip, optional
- 2 Half Circle Silicone molds
- Baking Sheet
- Coffee or spice grinder or a mortar and pestle
- Blender or Food Processor
Ingredients
For the Meringues:
- 80 grams egg whites at room temperature, from about 3 eggs
- 80 grams granulated sugar
- 80 grams powdered sugar sifted
- 2 tbsp freeze-dried raspberries crushed or ground
For the Filling:
- 350 grams fresh berries cut in half, I used a mixture of raspberries and blackberries
- 200 mL heavy cream cold
- 2 tbsp raspberry or blackberry jam
- 25 mL Crème de Framboise or Crème de Cassis optional
Instructions
- Preheat your oven to 200°F/100°C.
- To make the meringues, whisk the egg whites in an impeccably clean bowl on high speed to soft peaks. Slowly rain in the granulated sugar until combined. Then slowly add in the powdered sugar. You should only add about 1 tablespoon at a time of each of the sugars to allow the sugar to dissolve into the egg whites.
- Whisk on high speed to stiff peaks.
- Place a round piping tip in a large piping bag. You can leave off the piping tip but I prefer to use it for easier piping.
- Scoop the meringue into the piping bag with a large spatula. Using a large cup to hold up your piping bag makes this step easier (see video).
- Place silicone molds on a baking tray. Pipe the meringue around the molds, skipping every other mold so that your meringue is not touching. Continue until you have used all of the meringue. You should get 6 out of this recipe.
- Use a spoon or small offset spatula to smooth and shape the meringue a bit, especially around the bottom of the dome to ensure that the meringue dome will have a flat bottom.
- Grind the freeze-dried raspberries and sprinkle on top of the domes.
- Bake at 200°F/100°C for 45 to 50 minutes. Leave the meringues in the oven with the oven turned off and the door propped slightly open until the meringues are completely cool. This can take about an hour but it is also fine to just leave them overnight.
- To remove the meringues from the molds, VERY gently lift them off the molds. You may have to bend the molds slightly to get them out. Set the meringue molds aside while you make the sauce and filling.
- To make the sauce, take about 1/3 of the berries that you are using and puree them in a blender or a food processor. Then strain the berries through a fine sieve to remove the seeds. Stir in a splash of the liqueur (if using). Refrigerate until ready to plate.
- Whip the heavy cream to soft peaks. (You can whip to a stiff cream if you prefer but be very careful not to overwhip and make butter!) Stir together the jam and the liqueur. Gently fold the berries and the jam mixture into the whipped cream.
- Use the filling to fill the meringue shells and serve on a bed of sauce. Assemble immediately before serving.