Eton Mess with Blackberries and Tahini
In this simple Eton Mess recipe, delicious tahini and fresh blackberries are used to adjust the sweetness of this classic English dessert. The trick to making easy, perfect meringue is using duck egg whites.
Ingredients
- 2 Duck Egg Whites (at room temperature)
- 1/4 tsp Cream of Tartar
- 1/2 cup Granulated Sugar
- 1/4 cup Tahini
- 2 cups Blackberries (divided)
- 2 tbsp Honey
- 1 cup Heavy Cream
- 1/2 cup Confectioner's Sugar
Instructions
- Preheat the oven to 200° F; line a baking sheet with parchment paper.
- Beat the egg whites on low speed until frothy and completely covered in tiny bubbles.
- Add the cream of tartar and increase speed to medium.
- When tracks begin to form, add the granulated sugar, a little at a time, then increase the speed to high and beat till the mixture is stiff and glossy.
- Gently and quickly fold in the tahini, being careful not to over mix.
- Using an ice cream scoop or large spoon, dollop the meringue in 2 tablespoon-sized amounts onto your baking sheet.
- Bake for 2 hours, then turn off the oven and leave the oven door open for another hour.
- Remove meringues from the oven and set aside.
- Bring 1 cup of the blackberries and the honey to a simmer in a small saucepan – cook for 10 minutes, stirring and breaking up the fruit with the back of your stirring spoon.
- Let cool completely (you can pop the saucepan in the fridge to speed things up).
- In a separate bowl, beat the heavy cream until it starts to thicken, then gradually add the confectioner’s sugar and beat until stiff.
- Crumble your meringues and place the first layer of them at the bottom of a large serving bowl (or in individual jars, bowls or glasses).
- Top with some of the whipped cream, blackberry sauce and a few whole blackberries from your remaining cup.
- Repeat with your remaining crumbled meringues, blackberries and blackberry sauce and whipped cream, finishing with a few whole blackberries on top.
- Serve immediately and enjoy!
NOTES: