Chocolate Eton Mess (Ina Garten) from Colleen

Raspberries with Chocolate Meringues and Whipped Cream

I made this for Christmas dinner this year.  I had leftover egg whites from making Aranygaluska so I decided instead of throwing them out ---which is what usually happens two weeks later when I find the Tupperware of egg whites in the fridge ---to find a way to use them up:  Chocolate Eton Mess.  

I like the idea of using chocolate meringue instead of plain ones which helps cut the sweetness of the dish a little (but who are we kidding, this is sweet and rich.  A little goes a long way.) 

I found the recipe for Eton Mess from Ina Garten and basically followed her instructions for the berries --- you could also use strawberries or a mix of berries.

---Colleen  

Chocolate* Eton Mess

Chocolate Meringues**

6-7 egg whites

1 teaspoon Cream of Tartar

1 cup of powdered sugar

4 Tablespoons unsweetened cocoa

4 teaspoons cacao nibs (intense buttery chocolatey morsels)
2 teaspoons espresso powder

dash of salt

Whip the egg whites and the cream of tartar until foamy.  Slowly add powdered sugar one tablespoon at a time until stiff peaks form.  Fold in the cocoa powder and espresso powder and cacao nibs and salt until blended.  Spoon onto parchment lined cookie sheet in small rounds -  bake at 225 for one hour.  Turn off oven and leave meringues in oven for 8 hours or overnight until cool.  Store in airtight container until needed.

For the Eton Mess:

4 containers of raspberries

1 cup sugar

1 Tablespoon lemon juice

1 Tablespoon raspberry liquor

2 cups whipping cream

¼ cup powdered sugar

1 teaspoon vanilla

chocolate sauce (optional) I use Torani’s Dark Chocolate Sauce

Put two cartons of raspberries in pan with 1 cup sugar and lemon juice. Mash the berries with fork and cook over medium heat for ten minutes until reduced and syrupy.  Fold in the liquor and the other two boxes of raspberries.  Refrigerate until chilled.

Whip cream with vanilla and powdered sugar until firm. 

Layer cream, then berries, then broken pieces of meringue in parfait glasses or large glass bowl.  Repeat.  Garnish with chocolate syrup and berries.  If anyone doesn’t want fruit, you can do a small dish layered with whipped cream, meringue pieces and chocolate syrup. You can make in advance and chill for one hour.

*You can use store bought meringues which are available plain or flavored. 

**I created this because I had leftover egg whites from making yeast bread for Christmas and this was a “found” dessert that was easy to do.   Win!

---Colleen