This Cranberry and Maple Eton Mess is a delectable dessert perfect for your next special family meal.
2 large egg whites
1/2 cup superfine sugar
1/8 tsp cream of tartar
1/4 tsp vanilla
1/2 tsp grated orange zest
3 cups fresh cranberry
1/2 cup fresh orange juice, (from about 2 oranges)
1/2 cup maple syrup
1 cup 35% cream
2 tbsp maple syrup
To make the meringues: Preheat oven to 200°F. Line a baking sheet with parchment paper. Set aside.
Beat the egg whites with an electric mixer until they form soft peaks. Add sugar a spoonful at a time, until fully incorporated and dissolved and mixture is stiff and glossy. Beat in cream of tartar, vanilla and orange zest until just combined.
Use a spoon to place 8 dollops of meringue mixture on prepared baking sheet and bake for 2 hours, then turn off the oven and let stand for at least 1 hour until fully cooled and crisp. Store in an airtight container until ready to serve. Meringues will keep for up to 2 days.
To make the sauce: Combine cranberries, orange juice and maple syrup in a heavy pot over medium-low heat. Cover pot and simmer gently for 8 min or until most of the cranberries have split. Remove lid and simmer 2 min longer or until saucy. Set aside to cool.
To make the whipped cream: Beat the cream with maple syrup until it makes soft peaks.
To assemble: Crumble meringues into large and small pieces. Using decorative glasses make layers of whipped cream, cranberry sauce and crumbled meringue, repeating until glasses are filled. Serve immediately.
Calories 477, Protein 3g, Carbohydrates 71g, Fat 21g, Fibre 3g, Sodium 55mg.
Substitute storebought meringues and cranberry sauce to make this dessert super quickly.
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