Eton Mess

Memorial weekend is upon us. The weather forecast looks very adequate for such a weekend. I know for one thing, I want to embrace the glorious outdoors and spend much of this holiday outside, relaxing and eating delectable summer foods and drinking hard cider. Soon it will be June, when Summer will be in full swing. Summer dresses and sandals will be worn. Iced tea will be paired with fresh salads and grilled meats. Festivals and outdoor concerts will bring all types of people together. Fireflies will present their glow on the slightly breezy summer evenings, while the little kiddies will chase after them and collect them in jars. Picnics and barbecues will be plentiful. And the bright, beaming sunshine will provide natural energy and vibrant smiles. All will become exuberant with natural ease and summer happiness.


My goals this summer, the items I want to accomplish, the places I want to go, almost all involve the outdoors and spouts of spontaneity. I would like to go hiking on park trails, picnic at neighborhood parks, walk in historic neighborhoods, and embrace foods and food shops I have not yet tried or ventured. My goal is to enjoy what summer truly has to offer, and always has had to offer. I want to have positive new experiences and try new things. And so I will. 

Eton mess, a British dessert composed of whipped cream, crushed meringue cookies and berry sauce. The perfect, quick dessert that is the ideal ending to a barbecue or Memorial day gathering (not to mention the colors of this dessert are ideal for the holiday). This dessert is unbelievably easy to prepare, no fuss work, and perfect for large groups. It is light and airy, especially after eating your share of burgers and pasta salads. The recipe is adaptable to the type of fruit you wish to use. I added a little Greek yogurt to this recipe to add a little tang as well as a little added nutrition. It is not only beautiful to look at and easy to prepare, but it is especially aesthetically pleasing.  

Eton Mess

1 pint of heavy whipping cream
1 tsp vanilla extract
3 tbsp granulated sugar
8 oz plain Greek yogurt
1 box/tub of prepared vanilla meringue cookies, chopped
12 oz mixed berries
1 tbsp lemon juice
1/2 cup granulated sugar
1/4 cup water

Fresh berries (strawberries, blueberries, raspberries, etc.)

1) In a medium saucepan over medium heat, combine berries, sugar, lemon and water. Heat until sugar is dissolved and berries are bubbling. Remove from heat and allow to cool completely.
2) In a mixer bowl fitted with the whisk attachment, whip cream until soft peaks. Add in 3 tbsp sugar and vanilla extract. Mix until combined. Add in yogurt. Whip until just combined. Be very careful not to over-whip. 

Assembly

In each glass, put a dallop, or scoop, of the whipped cream. Next, sprinkle a portion of meringue pieces on top of cream. Follow now with the cooled berry sauce. Place a few fresh berries on top. Repeat process until all cups are full. Garnish each with remaining fresh berries. Serve immediately. 

Yield: Depending on size of glass 

-4 large servings
-8 small servings

*This dessert cannot be made too far in advance because the meringue cookies will lose their crunch. I strongly advise assembling this dessert very close to the time in which it will be eaten. 

Enjoy!