This easy and delicious Eton Mess by Ina Garten is a quick, no-fuss dessert perfect for any occasion. With layers of creamy whipped cream, sweet-tangy raspberries, and crunchy meringue, it’s a delightful mix of textures and flavors.
Recipe Ingredients:
- 4 (6-oz) packages fresh raspberries, divided
- 1 c plus 3 tbsp sugar
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp framboise liqueur
- 1½ c cold heavy cream
- 1 tsp pure vanilla extract
- 3 (3-inch) bakery meringue shells, broken in pieces
How To Make Eton Mess Recipe?
- Prepare the raspberry sauce: Combine 2 packages of raspberries, 1 cup (200g) of sugar, and the lemon juice in a 10-inch (25cm) sauté pan. Lightly crush the raspberries with a fork, bring to a boil over medium-high heat, then lower the heat and simmer for 10 minutes until syrupy. Fold in the remaining raspberries and framboise liqueur, then refrigerate until cold.
- Whip the cream: In the bowl of an electric mixer fitted with a whisk attachment, beat the cold cream, remaining 3 tablespoons (40g) of sugar, and vanilla extract on medium-high speed until firm peaks form.
- Assemble the dessert: Layer a spoonful of whipped cream, a spoonful of raspberry sauce, and a few pieces of meringue in decorative glasses. Repeat the layers, ending with raspberry sauce and a dollop of whipped cream on top.
- Serve: Serve immediately or chill in the fridge for up to 1 hour before serving.
Recipe Tips:
- Use Fresh Raspberries: For the best flavor and texture, always choose fresh, ripe raspberries. Frozen berries can make the sauce too watery.
- Whip the Cream Just Right: Beat the cream until it forms firm peaks, but be careful not to overwhip—it can turn into butter if mixed too long.
- Let the Sauce Cool Completely: Make sure the raspberry sauce is fully chilled before assembling to prevent it from melting the whipped cream.
- Break Meringues into Bite-Sized Pieces: Crush the meringues into chunks, not crumbs. This ensures a perfect balance of crunch in every bite.
- Assemble Just Before Serving: To keep the meringue crunchy, assemble the layers right before serving. If made too far in advance, the meringue can soften.
How To Store Leftovers?
First, let any leftover Eton Mess cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 1 day.
Nutrition Facts
- Calories: 315
- Total Fat: 9.8g
- Saturated Fat: 6.1g
- Cholesterol: 30mg
- Sodium: 97mg
- Potassium: 195.3mg
- Total Carbohydrate: 54g
- Dietary Fiber: 1.5g
- Sugars: 52g
- Protein: 4.5g
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Ina Garten Eton Mess
Description
This easy and delicious Eton Mess by Ina Garten is a quick, no-fuss dessert perfect for any occasion. With layers of creamy whipped cream, sweet-tangy raspberries, and crunchy meringue, it’s a delightful mix of textures and flavors. You can whip it up in minutes using simple, everyday ingredients—making it as flexible as it is irresistible!
Ingredients
Instructions
- Prepare the raspberry sauce: Combine 2 packages of raspberries, 1 cup (200g) of sugar, and the lemon juice in a 10-inch (25cm) sauté pan. Lightly crush the raspberries with a fork, bring to a boil over medium-high heat, then lower the heat and simmer for 10 minutes until syrupy. Fold in the remaining raspberries and framboise liqueur, then refrigerate until cold.
- Whip the cream: In the bowl of an electric mixer fitted with a whisk attachment, beat the cold cream, remaining 3 tablespoons (40g) of sugar, and vanilla extract on medium-high speed until firm peaks form.
- Assemble the dessert: Layer a spoonful of whipped cream, a spoonful of raspberry sauce, and a few pieces of meringue in decorative glasses. Repeat the layers, ending with raspberry sauce and a dollop of whipped cream on top.
- Serve: Serve immediately or chill in the fridge for up to 1 hour before serving.
Notes
- Use Fresh Raspberries: For the best flavor and texture, always choose fresh, ripe raspberries. Frozen berries can make the sauce too watery.
- Whip the Cream Just Right: Beat the cream until it forms firm peaks, but be careful not to overwhip—it can turn into butter if mixed too long.
- Let the Sauce Cool Completely: Make sure the raspberry sauce is fully chilled before assembling to prevent it from melting the whipped cream.
- Break Meringues into Bite-Sized Pieces: Crush the meringues into chunks, not crumbs. This ensures a perfect balance of crunch in every bite.
- Assemble Just Before Serving: To keep the meringue crunchy, assemble the layers right before serving. If made too far in advance, the meringue can soften.
Ina Garten Eton Mess