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 13.13.04 2015-03-26 13.12.592015-03-26-13-13-04

This dessert is one of my favorite to serve whenever I have guests over. I think it’s the “WOW” affect it has.

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

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) and the hulled and quartered strawberries. 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. Then 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. I feel this dessert is served better if it’s chilled, so I refrigerate the Italian Eton Mess, for a least 15 minutes, before serving.

Yields 6 serving
Prep Time: 15 minutes

1 box chocolate turtle Biscotti (10 cookies)
2- 8 ounce containers room temperature Mascarpone
zest of 1 lemon
1/2 cup of powdered sugar
1/4 cup granulated sugar
1 teaspoon of pure vanilla extract
1/2 pint of blackberries
1/2 pint of blueberries
1/2 pint of raspberries
10  large strawberries hulled and quartered
2 sprigs of fresh mint.

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