Eton Mess with Strawberry Meringues and Sparkling Rose -Roasted Strawberry Sauce

January 31, 2018
Dessert, Holiday, B-Team Recipes

We are mad for meringue! We love it as a base for a frosting (swiss buttercream or seven minute frosting) a cookie (macaroon, macaron and meringues!) or a cake (angel food). We are partial to it poached and floating in a sea of creamy vanilla custard (ile flottante) or torched to a golden brown and sitting high atop a pie (lemon meringue pie).

So, it will come as no surprise that we are obsessed with Eton Mess. What is Eton Mess? It is, quite simply, a delicious traditional British dessert consisting of just three ingredients: whipped cream, macerated strawberries (but any berry will work) and crushed meringue cookies. It is that perfect texture of creamy and crunchy. It is easy to make but not easy on the eyes but the beauty of this dessert is its simplicity.

Our version of Eton Mess is a bit more upperclass than the traditional, something perhaps befitting "The Royals" themselves and something definitely special enough to serve your significant other this Valentine's Day.

Eton Mess with Strawberry Meringues and Sparkling Rose -Roasted Strawberry Sauce
Serves: 2 with enough for leftovers the next morning

Sparkling Rose-Roasted Strawberry Sauce
½ lb strawberries, hulled and halved lengthwise (if large, quartered)
¼ to 1/3 cup granulated sugar, depending on how sweet the strawberries are
½ cup Rose sparkling wine (you can use pomegranate juice if you do not want to use alcohol)
Two 1-inch strips orange peel
Two 1-inch strips lemon peel
½ vanilla bean, split and seeds scraped

1. Preheat the oven to 400 degrees F. Put the strawberries in an 8-inch baking dish, add the sugar and sparkling wine and gently mix with a rubber spatula. Fold in the orange and lemon peel and vanilla bean and seeds and roast, stirring a few times, until the strawberries are soft and the liquid is bubbling and thickened, about 20 minutes.
2. Remove from the dish from the oven and gently mash the strawberries slightly (should still be chunky) and let cool to room temperature. The sauce can be made up to a day in advance and stored tightly covered in the refrigerator.

Eton Mess
1 cup very cold heavy cream
2 tablespoons Rose sparkling wine
2 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
4 ounces prepared strawberry or raspberry or vanilla meringues, coarsely crushed
Sparkling Rose-Roasted Strawberry Sauce

1. Using a stand mixer with the whip attachment, a hand mixer or a large balloon whisk, combine the cream, wine, sugar and vanilla in a bowl and whip to soft peaks. Fold in the meringues.

2. Serve dollops of the Eton Mess in bowls or a cocktail glass topped or swirled with the strawberry sauce.