|Raspberry meringue prepared by Jill Wilcox in her store, Jill's Table, in London, Ont. June 27, 2012. (CRAIG GLOVER/QMI AGENCY)
One of the most wonderful texture contrasts in the dessert world is the combination of meringues and freshly whipped cream. The slight crunch of meringue that yields to a tender chewy centre and the silken, soft coolness of cream is without a doubt one of my favourite things. Add to that perfect local berries that have been splashed with a liqueur and you have one very easy and delicious dessert.
One of the classic meringue, fruit and cream combos is called Eton Mess. This dessert is said to have originated in England and typically is made with strawberries.
This week, I’ve married raspberries that have been drizzled with raspberry liqueur with freshly made meringues and whipped cream. You can make this dessert in individual dessert glasses or use a trifle bowl and make a large one.
Garnish with a few additional plump berries and some fresh mint from the garden.
Meringues with Raspberries and Cream
- 3 cups (750 ml) of raspberries, washed and drained
- *1/2 c. (125 ml) raspberry liqueur
- 8 meringues (recipe below)
- 1 -3/4 (425 ml) cup of whipping cream (35%)
- 2 tbsp. (25 ml) sugar
- mint leaves for garnish
- Place the washed raspberries in a bowl with the liqueur. Gently stir to combine.
- Spoon a heaping tablespoon of the raspberries into each dessert glass. Making sure to get some of the liqueur.
- Crumble half of each meringue over top of the raspberries.
- Whip the cream in a chilled bowl until soft peaks form. Add sugar and continue to beat until it forms stiff peaks.
- Spoon about 3 tbsp. (45 ml) of the whipping cream over the crumbled meringue.
- Spoon remaining berries over top, followed by remaining crumbled meringues.
- Top with remaining whipped cream. Garnish with a raspberry and some fresh mint.
* There are domestic and imported raspberry liqueurs available at the LCBO
- 3 large egg whites at room temperature
- 1/4 tsp. (1 ml) cream of tartar
- *3/4 c. (175 ml) superfine sugar
- Preheat oven to 200F (95C).
- In a medium bowl, beat the egg whites with an electric mixer along with the cream of tartar until starting to form soft peaks. Gradually add the sugar a tablespoon at a time and continue to beat until smooth and glossy. The egg mixture should form stiff peaks.
- Spoon mixture into 8 mounds about 5 to 6 inches across on a parchment lined baking sheet.
- Bake for 90 minutes. Remove from oven to let cool.
* If you don't have superfine sugar simply take granulated white sugar and process it for about 30-60 seconds in a food processor