Strawberry Rhubarb Eton Mess
Serves 4-6
Equipment
- Electric mixer
Ingredients
Meringue
- 2 egg whites room temperature
- 2 tsp vanilla bean paste or extract
- 1 pinch of cream of tartar
- 1 pinch of salt
- ½ cup sugar
Berries
- 1 lb. strawberries chopped
- 2 Tbsp strawberry rhubarb jam or jam of choice homemade jam recipe here 🙂
- 2 Tbsp hot water
Cream
- 2 cups heavy cream
- 1-2 Tbsp honey depending how sweet you want it*
- 1 tsp vanilla bean paste or extract
- 1 pinch of salt
Instructions
- Preheat oven to 225F. Line a sheet tray with parchment paper.
- Begin by preparing the meringue. In a medium bowl, using an electric mixer, whip egg whites, vanilla, cream of tartar, and salt until foamy.
- Once foamy, slowly add in the sugar while continuing to whip. Whip egg white mixture until stiff, glossy peaks form.
- Add small dollops of meringue to the prepared sheet tray. Spacing isn’t an issue here, the dollops can be close together.
- Bake for 2-3 hours until meringues look slightly cracked, seem hard, and release from the parchment paper. The time will vary based on your oven, so keep an eye on them.
- Let meringues cool completely.
- In a large bowl, add jam and hot water. Whisk to combine. Add in strawberries and stir to coat. Set aside.
- In another large bowl whip cream, honey, vanilla and salt to medium peaks.
- To serve: layer cream, crushed meringues, and strawberries in your desired serving cup. Enjoy!
Video
Notes
*This may seem like a very small amount of sweetener, but the cream shouldn’t be very sweet at all, as all the other components add the sweetness to this dessert.
Tried this recipe?Let us know how it was!