Tuesday, November 29, 2011

Eton Mess Inspired Parfaits

 I really struggle when it comes to making a good meringue. Something always seems to go wrong. It either ends up as a soft sticky mess, or it browns too quickly on the outside or the bottom. Well, if you're anything like me, you will love this recipe, because it doesn't matter how your meringue turns out.
Eton Messes traditionally are formed with strawberries, cream and broken meringue. In this version of the recipe, I have added extra decadence, removed the cream and piled it high with layers of deliciousness. I hope you enjoy it as much as we did!


1 packet strawberry jelly crystals

1/4 cup strawberry topping or sauce (we used the kind that you pour over ice cream)
2 cups thick custard (suggested recipe to follow)

1 batch of meringues (suggested recipe to follow)
Sprig of mint to garnish

Follow the instructions on the jelly packet to make one batch of jelly. Refrigerate until firm.
Meanwhile, cook meringues, and then the custard in the following recipes. Alternatively the meringues and custard may be store bought.
To assemble, layer all ingredients in tall glasses immediately before serving., finishing off with a drizzle of strawberry sauce and a garnish of mint.

Serves approximately 4-6, depending on size of serving glasses


2 cups milk
4 large egg yolks
6 tbsp sugar
3 tbsp corn flour
40g butter
1 tsp vanilla essence

To make the custard, bring milk to the boil. At the same time, in a separate saucepan, combine yolks, corn flour and sugar together and whisk over a low heat until the milk boils. Add a splash of boiled milk to the yolk mixture and begin to whisk vigorously. Gradually add the rest of the milk, continuing to whisk constantly, until thick and smooth. Remove from heat and immediately scrape the custard into a bowl and place in a basin containing a few inches of cold water. Add the butter in 3-4 installments. Add vanilla essence to flavour. Cool.


2 egg whites
1/2 cup sugar (preferably caster sugar)
1-2 drops of  red food colouring

Preheat the oven at 150C.
Line two trays with non stick baking paper. Separate the eggs and beat the whites in a clean dry bowl until peaks form. Gradually beat in the sugar, a tablespoonful at a time. Beat on high until thick, glossy peaks form and the mixture is left smooth with no sign of the grit from the sugar. Add a drop or two of red food colouring and mix to combine.
Pipe as desired onto the tray, and cook until crisp on top. Turn the oven off and leave ajar for an hour until the meringues become more firm.

1 comment:

  1. Looks delicious. Would love for you to share this with us over at foodepix.com.


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