Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Eton Mess, By Way Of Italy

on April 2, 2015

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Traditionally, Eton Mess is an English dessert that has Meringue, sweetened whipped cream, and fresh strawberries. My version is a bit different. I swing by Italy for a little inspiration.

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First I start with fresh berries, Macarpone cheese, powdered sugar, almond and chocolate Biscotti cookies, and lemon zest. I hull all the strawberries and cut them in half, quarter pieces if they are big one. I have two large bowls, one for the berries, and one for the sweet cream that I’m making.

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First I’ve add 1/4 cup of granulated sugar to the berries.  Stir the sugar with the berries and let them macerate in their own juices, a produce a sweet syrup.  Place the bowl of berries in the frig for about 10 minutes and when you’re ready to add put this dessert together,you’ll see how they’ve released their sweet juices.  Next I make the sweet cream for this dessert.

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In another large bowl I have some Mascarpone cheese, the zest of one lemon, 1/2 a pound, or 8 ounces of powdered sugar, and pure vanilla extract. I mix this all together, and that’s it for the sweet, lemony cream for this dessert. Now for something crunchy and chocolaty.

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These Biscotti cookies add a hint of almond flavor, along with some chocolate. I just took a food mallet and broke the Biscotti up into pieces. I did it while they were still in there individual bags, to make it easier. They don’t have to be pulverized just so that they are broken in bite size pieces. Now to put this dessert together. I have some pretty parfait glasses that I’m using.

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I start out with the cookies in the bottom of the glasses, next the berries, and then the sweet cream. I just repeat the process until the glasses are filled. Finishing up with the crushed cookies on top.

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I like to place a small sprig of mint on top for some green, and to add even a kiss of minty flavor at the top. I have some spoon straws that I serve the dessert with because they reach all the way done into these glasses so you can get every bite.

Yields: 6 servings
Prep Time: 5-10 minutes
Tip: Place in frig for 30 minutes before serving
6 Dessert glasses
6 dessert spoons or iced tea spoons
1/2 pint of raspberries
1/2 pint of blueberries
1/2 pint of blackberries
6-8 strawberries, quartered
1/4 cup of granulated sugar
8 ounces of powdered sugar
1 tablespoon of lemon zest
1 teaspoon of pure vanilla extract
16 ounce container or 2- 8 ounce containers of Mascarpone cheese
1 box of Chocolate covered almond Biscotti ( 8 individual cookies)
fresh mint leaves ( a small sprig for each glass)
Prepare the berries with sugar first, then refrigerate, to allow them to macerate. Next prepare the sweet cream filling, and crushed Biscotti cookies. Layer all the ingredients in the dessert glasses. Crushed cookies, berries, cream in that order until the 6 glasses are filled. Finish up with a sprig of fresh mint. Refrigerate 30 minutes before serving.

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