Eton Mess Trifle Recipes

ETON MESS TRIFLE

Eton mess trifle image

Layer a quintessentially British pudding with sherry-steeped strawberries, meringue and cream then top with flaked almonds

Provided by Cassie Best

Time 40m

Number Of Ingredients 12

Ingredients

1 small jam-filled Swiss roll , sliced
450g strawberry , hulled
seeds from 1 split vanilla pod (save the pod for the coulis, below)
2 tbsp icing sugar
500ml double cream
150ml pot natural full-fat yogurt
16 ready-made mini meringues (or use 8 larger meringues broken into pieces)
1 tbsp toasted flaked almond
140g strawberry , chopped
2 tbsp golden caster sugar
1 vanilla pod
100ml sweet sherry

Steps:

First make the coulis. Put all the ingredients in a pan, bring to a simmer and bubble for a few mins until the sugar has dissolved and the strawberries have started to soften. Remove the vanilla pod and tip the strawberries into a blender or food processor. Whizz until smooth, then sieve into a bowl to remove the seeds. Leave to cool.
You'll need a large trifle bowl or shallow dish to assemble the trifle. Arrange the Swiss roll slices on the sides and bottom of the bowl and drizzle over about 4 tbsp of the coulis. Cut enough strawberries in half to line the edge of the bowl and place them, cut-side facing out, on top of the Swiss roll layer. Save about 8 nice strawberries for the top of the trifle, slice the remaining ones and mix with 2 tbsp of the coulis.
Add the vanilla seeds and icing sugar to the cream and softly whip. Fold in the yogurt and ripple through the strawberry coulis. Tip half the cream into the trifle bowl, add the sliced strawberries, then half the meringues. Spoon in the remaining cream. Slice the remaining strawberries into halves or quarters and pop these on top with the remaining meringues and the flaked almonds. Serve immediately, before the meringues start to dissolve.

Nutrition Facts : Calories 515 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

ETON MESS

Eton Mess image

Provided by Ina Garten

Categories dessert

Time 30m

Yield 6 servings

Number Of Ingredients 7

Ingredients

4 (6-ounce) packages fresh raspberries
1 cup plus 3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon framboise liqueur
1 1/2 cups cold heavy cream
1 teaspoon pure vanilla extract
3 3-inch bakery meringue shells, broken into pieces

Steps:

Pour 2 packages of the raspberries, 1 cup of the sugar and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar and the vanilla together on medium-high speed until it forms firm peaks.
In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.

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

Ingredients

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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