Eton Mess

Vegetables | Fruit | Soups | Drinks | Treats

Eton Mess
Eton Mess

Eton Mess is one of my favourite desserts, combining delicious fresh raspberries with cream and sweet crunchy meringues.

In this recipe, the whipped cream is swapped out for lower fat crème fraîche – in my view with no loss of enjoyment.

Eton mess is a dessert that cannot be rushed in preparation time. The meringues are oven baked on a very low heat for approximately two hours.

Watch How To Make Eton Mess

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Low Fat Eton Mess Recipe
Vegetables | Fruit | Soups | Drinks | Treats Watch How To Make Eton Mess Method This low fat Eton mess recipe contains all the goodness and sweetness of raspberries and meringues, but is made with lower fat crème fraîche rather than cream. Raspberries are full of vitamins and antioxidants, and are p


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Ingredients

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Method

This low fat Eton mess recipe contains all the goodness and sweetness of raspberries and meringues, but is made with lower fat crème fraîche rather than cream.

Raspberries are full of vitamins and antioxidants, and are particularly high in vitamin C and dietary fibre. They grow well at home or at the allotment, and as there are summer and autumn fruiting varieties it is possible to harvest raspberries from June through to October.

The first step in our Eton mess recipe is to make the meringues – these add yummy chunky sweetness to the dessert. The trick to making the meringues is to measure the ingredients as per the recipe, ensure the mixing bowl is spotlessly clean, that there is no egg yolk in the egg whites, and cook the meringues on a low temperature for a couple of hours.

After separating the egg whites, whisk them into soft peaks before adding any sugar. Then gradually add the sugar a little at a time. Adding the sugar helps to stiffen the egg whites.

When all the sugar is mixed in, line two baking trays with grease proof paper and place small dessert spoon blobs of the meringue mixture on the trays ensuring they are not touching.

Place the meringue trays in a pre-heated oven at no more than 120 °C for two hours, less in a fan oven. When they are done, they should have a clean white and crispy outer coating.

If the meringue shell is still soft to touch, leave them to cook for longer. The meringues can turn brown if cooked for too long or at too high a temperature. To avoid this, start checking the meringues towards the end of their cooking time to check crispiness.

Once cool, the meringues should be easy to break apart into small pieces. It does not matter if some are a little moist or chewy on the inside.

Whilst the meringues are cooking wash the raspberries.

Making the dessert itself is very easy and should be done as close to eating as possible to avoid the meringues going soft in the mixture.

Take a big bowl, mix the raspberries and broken meringue pieces together with the crème fraîche.

The recipe serves 4 – 6 people. It may be easiest to mix the ingredients together in stages. That way, if there is any left over, you can save the unmixed ingredients to eat the next day.

Serve in dessert bowls. The meringues are particularly delicious so you may want to serve some of these separately on a side plate.

Vegetables | Fruit | Soups | Drinks | Treats