Welcome back to Keep Calm and Bake.
My name is Caroline and I do a YouTube cooking show.
This episode, I am going to teach you how to make a classic, British, Eton Mess.
[Music]
I am going to teach you how to make your very
own meringues.
I've got two large egg whites, at room temperature, in my electric whisk and I am going to beat
these until they become big fluffy clouds.
{Sound of electric whisk]
Perfect.
So you can see, they are quite firm.
I have got my caster sugar, so this is about 56 grams of caster sugar and I am just going
to sprinkle this into the egg whites, whilst the whisk is still going round and you sprinkle
it, a very little bit at a time.
{Sound of electric whisk]
Once that is all mixed together, I am going to get this bit off.
[Removes egg beater from the electric whisk].
There you go, you see, it is lovely and firm, that is exactly how you want it, just get
that bit off [Shakes egg beater].
Now, I am going to sieve in, some icing sugar, so I am using a mixture of caster and icing
sugar, again, this is about the same quantity of icing sugar.
It is about 56 grams in there.
I am going to put a third of that, sieve it, otherwise it becomes all lumpy, so sieve that
over the eggs, there we go, and we are going to be using a metal spoon and just fold this
one lightly together.
Do not worry if you are scribbling down all the quantities, we have it written in the
description box for you.
So just gently, fold this bit in, there we go.
And then do the next third of icing sugar, bit by bit basically.
If you just dump all the sugar in at one time, it is basically going to knock the air out
of the eggs and it will probably all collapse, so that is why you need to do it a little
bit at a time, it is a bit of a delicate process this bit but do not be scared of it, just
get stuck in there.
Now I am going to use, either some silicone baking paper or get yourself some normal baking
paper and then, brush it with a little bit of butter.
This is just to stop the meringue sticking, so that you can take the out later.
We can now put the meringue on to your baking sheet.
So I just like to get a big dollop on the spoon and then just spoon it on.
Well we are actually going to be breaking these meringues up, so they do not have to
look too pretty right now.
Great.
These now go in to the oven, 100 degrees Celsius, so a really low temperature, for about an
hour and a half.
[Slides tray in to oven]
Once your meringues have cooked, you can leave them to cool on a wire rack, like this, and
then they will just stay nice and hard.
For the rest of the Eton Mess, now comes the fruit.
So I have got some frozen berries, you can use fresh raspberries or a mixture of frozen
berries.
They are going to go in to a small saucepan, like so, with a bit of sugar, so about 3 tablespoons
worth going in there, and we are going to just heat these together until the sugar has
melted, leave it to simmer for about 5 minutes.
Now I am going to pour these back in to my glass bowl, and I am just going to puree this
up.
Lovely, once it is all pureed, we can now put this through a sieve because we want to
get all the kind of pips and seeds out.
And this is how you make your very own purees.
So there you go, just push this through.
And I think if you are going to go and make an Eton Mess then, you know, go the whole
hog, I think it is lovely to have a bit of extra puree in there, because it flavors the
cream and the strawberries, so fit for another fruity cake or pudding desert, how about,
a pineapple upside down cake.
Give us a thumbs up if you want me to make a pineapple upside down cake.
So, now you have made your own puree, I have got some fresh strawberries, I have taken
the green bit out, they are holed, chopped in half, I am going to pour the puree into
the strawberries, OK.
Now just leave these just to soak together.
So there we go.
Mix all those all in, it is smelling and looking amazing.
There you go, lets just test this [tastes puree].
That's good, yummy.
[Music]
Nearly at the end now.
I have got whipped cream, this is double cream, you can use heavy whipping cream.
I am going to pop some of that in there, there we go.
Now I like to mix my Eaton Mess cream with a bit of Greek yogurt, OK, so again, that
is because it gives it a bit more of a sour flavor, I like that.
So you can just use cream if you want, but I am folding in some Greek yogurt, like so.
So once that is folded together, you then crumble your meringues in to it, OK.
Now, another little cheat, if you do not have time to make your own meringues, you can buy
some, no one is ever going to know and it will save you that one step.
So any way, I am going to use these, put them in, there we go.
These are my ones.
So just crumble bits in.
The nice thing, when you make your own ones, is that they can be a little bit chewy still
in the middle, so almost gives it that, like, marshmallow flavor.
So a bit of crunch, a little bit of chewiness, yum.
There we go.
Lets give this a fold together, lovely.
And now I am going to add, about two thirds of the strawberry and puree mixture, OK lets
pop that in, not all of it.
We are going to save the last little bit, to basically pop on top of the Eaton Mess,
and this bit now, I am just going to give it a couple of swirls with my spoon, because
I do not want the whole thing to turn into a great big pink mess alright, I just want
to have a bit of color running through, so a couple of turns, so literally 1, 2, that
is enough, alright.
Now I am going to crumble a bit more meringue in, so you know, really put as much or as
little meringue as you like in, I like there to be a good amount of meringue in there.
Now you can spoon this into your bowls, I have got some very cool jars we are going
to serve this up in.
Now spoon your mixture into whatever you are serving it in.
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look over to my channel and get loads more recipes there.
This desert is perfect for, if you are having a BBQ in the summer, it is very summery.
I mean, I could eat it all year round but, amazing, if you have just got friends coming
over and you want to do something quick and easy, it is perfect, OK and you are allowed
to be messy because it is in the title.
That is done, I am just going to top it, finish it, by adding some of the reserved puree,
pop some of that on top, yum, and you will see the puree will drizzle down the side a
little bit, there we go, so that is very nice, and there we have, a very easy peesy, but
delicious, Eaton Mess.
So thank you very much for watching, and I think I shall finish this video by saying
'Keep calm and make an Eaton Mess'.
[Music]