Gooseberry Raspberry Eton Mess
A light dessert with layers of crushed meringue, whipped cream, raspberry compote and gooseberry curd. Creamy, sweet, crunchy and tangy, this dessert hits all the right spots.
Equipment
- Large mixing bowl
- Whisk
- Small saucepan
- Piping bags (optional)
Ingredients
- 150 grams raspberries
- 25 grams caster sugar
- 250 grams cream
- 1 tbsp icing sugar
- 1 large individual sized meringue (or 1/3 a pavlova)
- 1/2 jar gooseberry curd (can also use other flavours)
Instructions
- In a small saucepan, add the raspberries and caster sugar. Cook on medium heat for 5 minutes until the raspberries have softened and become saucy. Set to one side and leave to cool.
- In a large mixing bowl, add the cream and icing sugar. Whisk by hand or with an electric whisk until stiff peaks form. Transfer into a piping bag and leave in the fridge while you assemble the other ingredients.
- Take a large individual sized meringue or about 1/3 of a large pavlova and break it up into small chunks using the back of a metal spoon or your hands.
- Divide the meringue up between 3 serving glasses or bowls, leaving some for decoration on top.
- Next, generously spoon the raspberry sauce over the meringues, leaving a few spoonfuls for decoration on top.
- Pipe or spoon a thick layer of whipped cream on top of the raspberry sauce.
- Transfer about half a jar of gooseberry curd (or curd of your choice) into a piping bag and pipe a layer of curd on top of the cream.
- Pipe another thick layer of cream on top of the gooseberry curd.
- Sprinkle some crumbled meringue on top along with some raspberry sauce.
- Finish with fresh raspberries and a mint (optional).
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.