Eton Mess By Way Of Italy
Equipment
- 1 rimmed baking sheet pan
- 1 chef's knife
- 6 parfait glasses
- 1 mixing bowl Large
- 1 meat mallet
- 1 cutting board
- 1 paring knife
Ingredients
- 1 box turtle pecan Biscotti cookies
- 2 8-ounce containers Mascarpone Room temperature
- 1 zested lemon
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 pint blueberries
- 1/2 pint blackberries
- 1/2 pint raspberries
- 10 large strawberries Hulled and quartered
Garnishes:
- 6 small sprigs fresh mint
- powdered sugar 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.
Notes
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.
