This dessert is my favorite to serve whenever I have guests over for dinner. I think it’s the “WOW” factor of Eton Mess By Way Of Italy.

My mom was born in London, England, and my dad’s side of the family was from Sicily. This combination, from my background, definitely allows for awesome fusion dishes and desserts.

Eton Mess is a traditional English dessert consisting of strawberries, broken meringue, and double cream. As a young girl living in London in the early ’70s, 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 to be when assembling this dessert.

I thought I would update this recipe by taking a slight detour through Italy. I’ve brought 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.

Prep Time: 15 minutes
Inactive Prep Time: 15 minutes
Total Time: 30 minutes
Yields: 6 servings
Equipment: 1 rimmed baking sheet pan, chef’s knife, 6 parfait glasses, 1 large mixing bowl, meat mallet, cutting board, paring knife

Ingredients:
1 box of turtle pecan Biscotti cookies
2 (8-ounce) containers of Mascarpone, room temperature
1 lemon, zested
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
Garnishes:
6 small sprigs of fresh mint
Powdered sugar, for dusting the tops of the dessert

Instructions:
Start by setting up 6 parfait glasses on a rimmed baking sheet. Using a small mallet, break up the Biscotti in their package. In a large bowl, add all the berries (reserving a variety of fresh berries for the top).

To the berries, add granulated sugar, and stir to coat. Let the berries macerate in the sugar for a few minutes. While the berries are macerating, in another bowl, add the Mascarpone, powdered sugar, vanilla extract, and lemon zest, and mix until smooth.

Now it’s just a matter of assembling this dessert. Start with a spoonful of the crumbled Biscotti, and 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 top. Chill for at least 15 minutes before serving. Garnish each Eton Mess with a sprig of fresh mint and a dusting of powdered sugar.

There you have it, my Eton Mess By Way Of Italy.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/