This easy Barefoot Contessa Eton Mess is a quick and light dessert with fresh raspberries, crunchy meringue, and fluffy whipped cream. The framboise liqueur adds a fruity twist, but you can skip it or swap it for orange juice. It’s perfect for a last-minute treat and comes together in minutes!
Ingredients Needed
For the raspberry sauce:
- 2 (170g / 6oz) packages fresh raspberries
- 200g (1 cup) caster sugar
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp framboise liqueur
For the whipped cream:
- 360ml (1½ cups) cold double cream (heavy cream)
- 1 tsp pure vanilla extract
- 40g (3 tbsp) caster sugar
- For assembly:
- 2 (170g / 6oz) packages fresh raspberries
- 3 (7.5cm / 3-inch) bakery meringue shells, broken into pieces
How To Make Eton Mess
- Make the raspberry sauce: In a 25cm (10-inch) sauté pan, add 2 packages of raspberries, sugar, and lemon juice. Lightly crush with a fork. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10 minutes, stirring occasionally, until syrupy. Remove from heat, fold in the remaining raspberries and framboise liqueur, and refrigerate until cold.
- Whip the cream: In a stand mixer with a whisk attachment, beat the cold double cream, vanilla, and sugar on medium-high speed until firm peaks form.
- Assemble the dessert: In glasses, layer a spoonful of whipped cream, a spoonful of raspberry sauce, and a few meringue pieces. Repeat 1-2 times, ending with berries and a dollop of cream.
- Serve: Serve immediately or chill for up to 1 hour before serving.
Recipe Tips
- Use fresh or frozen raspberries: If fresh raspberries aren’t in season, frozen ones work too! Just thaw them first.
- Don’t overwhip the cream: Stop when soft peaks hold their shape to keep it light and fluffy.
- Break meringue into different sizes: Some big chunks and some crumbs give the best texture.
- Chill before serving: Letting it sit for 30-60 minutes helps the flavors blend.
- Sweeten to taste: If your raspberries are very sweet, reduce the sugar a little.
How To Store Leftovers
Store leftover eton mess in an airtight container for up to 1 day,the meringue may soften.
Nutrition Facts
Serving Size: 1 serving (approximately 313g)
- Calories: 620
- Total Fat: 50g
- Saturated Fat: 31g
- Cholesterol: 163mg
- Sodium: 222mg
- Total Carbohydrate: 42g
- Sugars: 35g
- Dietary Fiber: 4g
- Protein: 5g
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Barefoot Contessa Eton Mess
Description
This easy Barefoot Contessa Eton Mess is a quick and light dessert with fresh raspberries, crunchy meringue, and fluffy whipped cream. The framboise liqueur adds a fruity twist, but you can skip it or swap it for orange juice. It’s perfect for a last-minute treat and comes together in minutes!
Ingredients
Instructions
- Make the raspberry sauce: In a 25cm (10-inch) sauté pan, add 2 packages of raspberries, sugar, and lemon juice. Lightly crush with a fork. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10 minutes, stirring occasionally, until syrupy. Remove from heat, fold in the remaining raspberries and framboise liqueur, and refrigerate until cold.
- Whip the cream: In a stand mixer with a whisk attachment, beat the cold double cream, vanilla, and sugar on medium-high speed until firm peaks form.
- Assemble the dessert: In glasses, layer a spoonful of whipped cream, a spoonful of raspberry sauce, and a few meringue pieces. Repeat 1-2 times, ending with berries and a dollop of cream.
- Serve: Serve immediately or chill for up to 1 hour before serving.
Notes
- Use fresh or frozen raspberries: If fresh raspberries aren’t in season, frozen ones work too! Just thaw them first.
- Don’t overwhip the cream: Stop when soft peaks hold their shape to keep it light and fluffy.
- Break meringue into different sizes: Some big chunks and some crumbs give the best texture.
- Chill before serving: Letting it sit for 30-60 minutes helps the flavors blend.
- Sweeten to taste: If your raspberries are very sweet, reduce the sugar a little.
Barefoot Contessa Eton Mess