Eton Mess Berry Compote Recipe
Juicy berry compote mingles with whipped cream and crunchy meringue to create a sophisticated dessert that’s as beautiful as it is delicious. You can prepare the meringues and compote a day ahead, leaving just the whipped cream for assembly.
Prep Time:
25 minutes
Cook Time:
1 hour 45 minutes plus cooling time
Serves:
6
Perfect for:
Mothers Day
Wedding DIY
Classics
Ingredients
- 1/4 Cup egg whites (from about 2 large eggs)
- 1/2 Cup granulated sugar
- 1/8 Tsp. kosher salt
- 1/2 Tsp. fresh lemon juice or white vinegar
- 1 Package (6 ounces) Driscoll’s Raspberries
- 1 Package (6 ounces) Driscoll’s Blueberries
- 1 Package (16 ounces) Driscoll’s Strawberries, hulled and quartered
- 3 Tablespoons granulated sugar
- 2 Teaspoons fresh lemon juice
- 1/4 Tsp. kosher salt
- 1 1/4 Cups heavy cream
- 3 Tablespoons confectioners’ sugar
- 1 Tsp. vanilla extract
Directions
- PREHEAT oven to 225˚F.
- LINE a baking sheet with parchment paper.
FILL a small saucepan halfway with water and PREHEAT to simmering.
- POUR 1/4 cup egg whites into a medium heatproof bowl.
- ADD 1/2 cup granulated sugar and 1/8 teaspoon salt.
- WHISK to combine.
- SET bowl of egg white mixture over saucepan of simmering water and MAKE SURE bowl does not touch water.
- WHISK egg white mixture constantly just until sugar dissolves. Do not overcook.
- POUR egg white mixture into the bowl of a stand mixer fitted with the whisk attachment.
- BEAT until stiff and glossy, about 8 –10 minutes.
- ADD 1/2 teaspoon lemon juice or white vinegar.
- BEAT to combine, about 10 – 15 seconds.
- SPOON twelve 2-inch dollops of meringue onto prepared baking sheet and LEAVE 2 inches between meringues.
- BAKE 1 hour and 30 minutes until crisp.
- TURN OFF oven and ALLOW meringues to rest inside oven for at least 1 hour and up to overnight.
- BREAK meringues into bite-sized pieces.
- PLACE raspberries into a medium sauce pan.
- ADD blueberries, half of the quartered strawberries, and 3 tablespoons granulated sugar.
- ADD 2 teaspoons lemon juice and 1/4 teaspoon salt.
- BRING berry mixture to a simmer.
- COOK and STIR occasionally until berries start to burst and release juices, about 5 minutes.
- CHILL compote until cold.
- POUR 1 ¼ cup heavy cream into the bowl of a stand mixer fitted with the whisk attachment.
- ADD 3 tablespoons confectioners’ sugar and 1 teaspoon vanilla extract.
- BEAT until soft peaks form.
- DIVIDE half of the berry compote evenly between 6 tumblers or bowls.
- ADD a layer of whipped cream to each dessert.
- ADD a layer of meringue pieces to each dessert.
- ADD a layer of quartered strawberries to each dessert.
- REPEAT to create 8 layers in total.
- SERVE immediately.
