Strawberry and Rhubarb Eton Mess
A light delicate and fresh dessert. This is the perfect recipe for summer days!
Portions 4 people
Print Recipe
Équipements
- Mixer equipped with wire whip beater (or wire whip hand mixer)
Ingredients
For the meringues
- 70 g egg whites, room temperature (around 2 whites)
- 70 g sugar
- 35 g powdered sugar
- some drops lemon juice optional
- some drop food coloring optional
For the whipped cream
- 300 ml 35% whipped cream (crème fleurette)
- 1 Tbsp sugar
- 1 pod vanila (optional)
Strawberry-rhubarb compote
- 250 g strawberry
- 250 g rhubarb
- 50 g sugar
Instructions
For the meringues
- Ideally, separate the egg whites from the yolks 3 to 4 days before, and keep them in the refrigerator. On the final day, leave them at room temperature for at least 1 hour before preparing the meringues.
- Cover a baking sheet with parchment paper (or silicone mat)
- Preheat the oven to 100°C (210°F).
- Pour the egg whites into the mixer bowl with a few drops of lemon juice. Whip at medium speed. When the whites become frothy and have increased by about 1/3 in volume, gradually add the sugar. Continue to whip on high speed until the whites are consistent and form stiff peaks (about 10 min).
- Add the sifted powdered sugar, very gently.
- Prepare the piping bag (to colour your meringues, see the directions in the text above), and fill it with the mixture. Shape the meringues on the baking sheet.
- Bake them for 1 to 1.5 hours. You can open the oven for 1 minute after 1 hour of baking to let the moisture get away. Once the meringues are cooked, turn off the oven but leave the meringues inside for 1 hour or more to let them properly dry.
For the whipped cream
- Place a large bowl into the freezer for 15 to 30 minutes before preparing the whipped cream (not essential, but the whipped cream will set faster)
- Pour the cream into the bowl, add the sugar and the vanilla pod seeds. Whip with a hand mixer or with a mixer equipped with a wire whip beater until you have whipped cream. Set aside in the refrigerator.
Strawberry-rhubarb compote
- In a pan, pour the fruits (coarsely chopped) and the sugar.
- Cook over medium heat for about 10 to 15 minutes, until they are well stewed.
Assembling
- In the glasses, make alternated layers of whipped cream and compote, then, cover with some meringues.