Eton Mess by innen schön rosa
Don’t say the English are no good when it comes to culinary surprises: This dessert was a clear highlight at the inauguration dinner of innen schön rosa in July last year: Johanna’s and Christoph’s guests couldn’t get enough of it! It’s named “Eton Mess”, and it gets served ever since the 19th century at the annual cricket match between Eton and Winchester College. So you could say the English don’t like to break with traditions (and if you said their culinary tradition hasn’t made many friends beyond the edges of their island, I wouldn’t be the one to contradict…). Anyway, this looks absolutely fantastic, so give it a chance!
6 eggs, white and yolk separated
300gr very fine sugar
a pinch of sea salt
1/2 liter of cream
pulp of 1 vanilla pod
1 teaspoon Balsamico
100gr Amarettini cookies
- Heat the oven to 150°C. Put the 6 egg-whites into a fat-free bowl and beat until stiff. Little by little add sugar and salt and continue beating until the egg-white gets shiny – but no longer, otherwise it looses its volume!
- Cover a baking tray with baking paper, take a spoon and place small portions of the egg-white onto the baking tray. Reduce the oven heat to 120°C and leave the meringue in for about 1 hour. The core part of the meringue should still be a little soft.
- Mash 200gr of each, the strawberries and the raspberries, together with a bit of sugar to taste and add the Balsamico
- Crumble the meringue and the Amarettini, but keep them in separate bowls
- Add the vanilla pulp to the cream and whip until stiff
- Fold the mashed fruit into the stiff cream, then put layers of the fruit cream, the meringue and the Amarettini into glass bowls and decorate with the remaining fruit.
My promise: Once you’ve taken the first spoon, you will be very close to forgiving the Brits each and every culinary sin you ever had to suffer from! And if you want to know more about the innen schön rosa supper club that recommended this dessert, just click here.