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Eton Mess with Driscoll's Berry Compote

Description

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.

Meringues
  • 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
Mixed berry compote
  • 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
Whipped cream
  • 1 1/4 Cups heavy cream
  • 3 Tablespoons confectioners’ sugar

  • 1 Tsp. vanilla extract
Meringues
  1. PREHEAT oven to 225˚F.
  2. LINE a baking sheet with parchment paper.

  3. FILL a small saucepan halfway with water and PREHEAT to simmering.

  4. POUR 1/4 cup egg whites into a medium heatproof bowl.
  5. ADD 1/2 cup granulated sugar and 1/8 teaspoon salt.
  6. WHISK to combine.
  7. SET bowl of egg white mixture over saucepan of simmering water and MAKE SURE bowl does not touch water.
  8. WHISK egg white mixture constantly just until sugar dissolves. Do not overcook.
  9. POUR egg white mixture into the bowl of a stand mixer fitted with the whisk attachment.
  10. BEAT until stiff and glossy, about 8 –10 minutes.
  11. ADD 1/2 teaspoon lemon juice or white vinegar.
  12. BEAT to combine, about 10 – 15 seconds.
  13. SPOON twelve 2-inch dollops of meringue onto prepared baking sheet and LEAVE 2 inches between meringues.
  14. BAKE 1 hour and 30 minutes until crisp.
  15. TURN OFF oven and ALLOW meringues to rest inside oven for at least 1 hour and up to overnight.
  16. BREAK meringues into bite-sized pieces.
Compote
  1. PLACE raspberries into a medium sauce pan.
  2. ADD blueberries, half of the quartered strawberries, and 3 tablespoons granulated sugar.
  3. ADD 2 teaspoons lemon juice and 1/4 teaspoon salt.
  4. BRING berry mixture to a simmer.
  5. COOK and STIR occasionally until berries start to burst and release juices, about 5 minutes.
  6. CHILL compote until cold.
Whipped cream
  1. POUR 1 ¼ cup heavy cream into the bowl of a stand mixer fitted with the whisk attachment.
  2. ADD 3 tablespoons confectioners’ sugar and 1 teaspoon vanilla extract.
  3. BEAT until soft peaks form.
Assembly
  1. DIVIDE half of the berry compote evenly between 6 tumblers or bowls.
  2. ADD a layer of whipped cream to each dessert.
  3. ADD a layer of meringue pieces to each dessert.
  4. ADD a layer of quartered strawberries to each dessert.
  5. REPEAT to create 8 layers in total.
  6. SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g