Have I ever got a tasty treat for all of you dessert-lovers reading this today. Eton mess is one of my favorite guilty pleasures in life. This traditional English dessert earns the name of eton mess because it is traditionally served at Eton College’s annual cricket game against Harrow School as a dessert.
Eton mess is usually made with a delectable mix of strawberries, heavy whipped cream, and meringue. In place of those ingredients, I wanted to share this paleo dessert that uses homemade meringue, a raspberry sauce utilizing honey and chia seeds, and a whipped coconut cream instead of the typically used heavy cream.
How to Make Raspberry Eton Mess
Make the meringues: Add egg whites, vinegar, and salt together and whisk until stiff peaks form. Add honey and whisk until combined. Add the arrowroot flour and stir well. Shape and bake the meringues for an hour or until they turn golden and are dry to the touch.
Make the raspberry sauce: Add fresh raspberries and honey in a bowl and use a form to puree them. Stir in the chia seeds.
Whip the cream: Scoop the thickened cream off the top of refrigerated coconut milk. Add two tablespoons of honey and vanilla extract. Whisk on high for ten minutes or until soft and creamy.
Prepare: Place a few meringues in each glass. Add whipped coconut cream, raspberry sauce, and a few fresh raspberries for the first layer. Repeat until the glass is full, and serve.
Make-Ahead and Freezing Instructions:
To Make-Ahead: Raspberry eton mess is best made fresh. If made ahead, the meringues will become soggy and lose their texture.
To Freeze: The meringues can be frozen for up to a month as long as you keep them in an airtight container. The rest of the ingredients will need to be made fresh for the best results.
(You may also like: Mini No-Bake Raspberry Cheesecake Bites)
This story originally appeared on Paleogrubs
