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 November 8, 2015

2015-03-26 13.12.59

 

2015-03-26 13.13.04

2015-03-26-13-13-04

This dessert is my favorite to serve when I have guests over. I think it’s the “WOW” factor of Eton Mess. My mom who was born in London, England,  and then my father’s side was from Sicily. This combination, from my background, definitely allows for awesome fusions dishes and desserts.

Eton Mess is a traditional English dessert consisting of a mixture of strawberries, broken meringue, and double cream. As a young girl who lived, in London in the early ’70’s, with my sister and mother, I was exposed to a whole new style of food. Eton Mess was a dessert we’d have after Sunday supper. I remember my mom, always letting me help, telling me that I could be as creative as I wanted when it was time to assemble the dessert.

I thought I would update this recipe by taking a slight detour through Italy. Bringing my Italian influences onto the scene.

I’m using a mix of fresh berries, Mascarpone  (Italian cream cheese) mixed with lemon zest, and broken turtle pecan Biscotti cookies. Topped off with a sprig of fresh mint and a dusting of powdered sugar.

2015-03-26 13.03.37 2015-03-26 12.58.002015-03-26 12.37.09  2015-03-26 12.45.442015-03-26 12.48.29 2015-03-26 12.59.412015-03-26 12.50.26 2015-03-26 12.51.202015-03-26 12.52.062015-03-26-13-13-04

2017-12-22 19.39.41

2017-12-22 19.39.44

Yields: 6 servings
Prep Time: 15 minutes

Ingredients:
1 box of turtle pecan Biscotti cookies
2-8 ounce containers of room temperature Mascarpone
Zest of 1 lemon
1/2 cup powdered sugar
1/4 cup granulated sugar
1 teaspoon of pure vanilla extract
1/2 pint blackberries
1/2 pint blueberries
1/2 pint raspberries
10 large strawberries hulled and quartered
small sprigs of fresh mint for garnish
dust with powdered sugar on top

Directions:
I just set up some pretty serving glasses on a sheet pan. Next, I break up the Biscotti using a small mallet. In a large bowl I add all the berries (reserving back a couple of each of the fresh berries for the top).

To the berries I add some granulated sugar. I toss the berries and sugar together. Let the berries macerate in the sugar for a couple of minutes. While the berries are macerating, I mix the Mascarpone with powdered sugar, vanilla extract, and lemon zest together.

Now it’s just a matter of assembling the dessert in the glasses. I start with a spoonful of the crumbled Biscotti, next, a spoonful of the Mascarpone mixture. Then a spoonful of the berries. Repeat this process ending with a few of the reserved fresh berries and the crumbled Biscotti on the top. Garnish with a sprig of fresh mint and a dusting of powdered sugar.

This dessert is served best chilled for a least 15 minutes.


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