Coffee Walnut Eton Mess Recipes

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COFFEE-WALNUT ETON MESS



Coffee-walnut Eton mess image

Get your meringues at the ready to make this alternative Eton mess. With coffee and walnut flavours, it's a grown-up twist on a British dessert classic

Provided by Esther Clark

Categories     Dessert

Time 22m

Yield Serves 4-6

Number Of Ingredients 7

400ml double cream
2 tbsp icing sugar
4 tbsp coffee essence
½ tsp vanilla extract
80g walnut halves
2 meringue nests, crushed
120g coffee walnut cake , cut into cubes

Steps:

  • Whisk the double cream and icing sugar to soft peaks. Fold through the coffee essence and vanilla extract. Toast the walnut halves in a dry frying pan for 2 mins until just golden, then set aside to cool. Roughly chop the toasted walnuts and fold half through the coffee cream. Layer the coffee cream mixture into dessert glasses with the remaining chopped walnuts, crushed meringue nests and cubed coffee walnut cake, then serve.

Nutrition Facts : Calories 574 calories, Fat 50 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

ETON MESS



Eton Mess image

This dessert is divine. It's so pretty served in clear martini-type glasses. If you like, you can layer the cream and strawberry mixture as shown in the photo. You can also add blackberries for extra flavor and color.

Provided by CucinaItaliana

Time 1h50m

Yield 4

Number Of Ingredients 7

4 large egg whites
1 pinch salt
1 cup white sugar
¾ pound fresh strawberries
2 tablespoons sweet sherry
1 tablespoon white sugar
½ cup heavy cream

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
  • Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
  • Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
  • Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
  • Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
  • Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
  • Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.

Nutrition Facts : Calories 358.4 calories, Carbohydrate 61.9 g, Cholesterol 40.8 mg, Fat 11.3 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 6.9 g, Sodium 150.5 mg, Sugar 57.5 g

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