Wonderful to look but surprisingly easy to make, Eton volcanoes are a treat to savour.
Made from only four ingredients, the volcanoes combine the goodness of raspberries and egg whites, but taste indulgent thanks to the creme fraiche and extra sugar.
The volcanoes take time to prepare. Meringues, though easy to make, need to be baked slowly at a low temperature to achieve their bright white colour and crunchy texture.
Watch How To Make Eton Volcano
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Eton Volcanos look great and taste even better. This recipe uses raspberries, but strawberries, blueberries, or currants would also work really well.
Start by separating the egg white, ensuring that no yoke accidentally spills into the bowl. Whisk up the egg white on a low speed setting.
Once soft peaks are formed, the caster sugar can be added a little at a time. Mix this in on a low speed setting until all is dissolved into the mixture.
A piping bag is essential for making the meringue volcanoes. Cut the end of the bag and insert a round zig zagged nosel, before filling with the egg white mixture.
The volcanoes are easy to make. For the volcano base, start by creating a circle a little larger than the size of a jam jar lid on a sheet of baking paper. Baking paper is essential as it avoids ‘sticking problems’ after the meringues are cooked.
Carefully build up a wall around the circular edge by piping out the meringue mixture. This is best done in two layers of meringue piping, like in a course of bricks for a house, rather than attempting to build the height all in one squeeze.
The volcano top also starts with a circle, about half the diameter of the base. Finish by adding the volcano peak, made by squeezing out a round blob on top of the circle and lifting the nozzle upwards to form the peak.
Once the volcanos are made, pop the baking tray in the oven at about 100 °C for 2 hours.
Now is a good time to prepare the raspberry sauce. Simply add the raspberries to a chopper, give a quick blast, and the sauce is done.
After cooking, check the meringues are done by tapping them to ensure they are crisp. Allow the volcanos to cool before lifting them from the baking paper, as cool meringues lift up more easily. Doing this too early risks the meringue sticking to the paper, potentially leading to the base braking.
To assemble the volcanoes, start by adding a base of creme fraiche as a bed for a few raspberries. Top the raspberries with some more creme fraiche, and then decorate by drizzling the raspberry sauce over the cream. The volcano peak is placed on top, pressing down gently.
The Eton volcanoes are best prepared immediately before serving, to prevent the meringue softening from touching the cream and raspberries.