UK
USServes 2
Prep time: 30 minutes
Cook time: 30 minutes
A Spoonful of Summer: Shortbread Eton Mess
There’s nothing quite like a summer evening spent with good company and a dessert to share. Our take on the classic Eton Mess layers silky cream, juicy peach and passionfruit compote, and crisp meringues with the buttery crunch of Walker's Mini Shortbread Fingers. Finished with raspberries and pistachios, it’s light, luscious, and a sweet way to enjoy the final glow of summer.
Ingredients
For the meringues:
50g egg white
100g caster sugar
For the compote:
3 peaches, chopped
3 passionfruit
50g caster sugar
50ml water
For the Chantilly cream:
150ml whipping cream
3 tbsp caster sugar
1 vanilla pod or 1 tsp vanilla bean paste
For the assembling:
8 Walker’s Mini Fingers
Chopped pistachio, to garnish
Raspberries, to garnish
Method
1. Preheat oven to 100°C. To make the meringue kisses, add egg white to a mixer and whip on high speed. Beat until stiff, then add in the sugar one tablespoon at a time ensuring it’s totally incorporated before adding the next. Whip until the meringue is
glossy and maintains firm peaks.
2. Add the meringue to a piping back and snip the end to the size of a ten pence coin. Pipe kisses onto a lined baking tray and bake in the oven for 30 minutes. When the cooking time is done, switch off the oven but leave the meringues inside to cool to prevent cracking and ensure they dry out properly.
3. Meanwhile, make the compote. Add the peaches, passionfruit pulp, sugar and water to a pan and cook over medium heat for 10 minutes until the fruit is soft and the water has reduced by ⅔. Leave to cool.
4. Add the cream, sugar and vanilla to a bowl and whip until just thickened.
5. To assemble, divide the compote between two coupe glasses. Dollop on the cream, break 3 Walker’s Mini Fingers into each glass, dot in a few meringue kisses, pop on some raspberries and sprinkle over the pistachio and another crushed Mini Finger.
6. Enjoy!