Salted Caramel Eton Mess with Vanilla Crème, Raspberries, Fudge & crushed Hershey’s
We had invited some old friends over for a lunch on Sunday & I really had the urge to make a meringue recipe, so I came up with this indulgent treat. My twist on the classic Eton Mess, using richer caramel flavours and some divine fudge pieces from Waitrose and Hershey’s cookies and cream chocolate. What a success this sharing plate was, gone in minutes and I'm still dreaming of it!
4 large egg whites, room temperature
200g Golden Caster Sugar, sieved
300ml double cream, for vanilla crème
120ml double cream, for caramel sauce
150g dark brown sugar
50g unsalted butter
Pinch sea salt
Small punnet of raspberries
Fudge chunks, from Waitrose
Half bar of Hershey’s cookies and cream chocolate
One or two baking sheets
Large serving platter
To make the vanilla meringues, whisk the 4 egg whites until stiff. By stiff I mean you practically turn the bowl upside down and they won’t budge. At this stage drop in a little vanilla extract then the golden caster sugar and whisk until blended.
Line one large or two medium baking sheets with the parchment, then using a large serving spoon, dollop the mixture in 5 places, leaving good space between them.
Bake in the oven at 1.30 - 2 hours. They should feel hard on the outside, and should show evidence of “bleeding out” a little underneath.
Once cooled, they can be stored in an airtight tin for 2 weeks or frozen for a month.
To make the crème, whisk the double cream with a little vanilla essence or some vanilla seeds until thick and fluffy.
For the the salted caramel sauce, melt the butter on a medium heat in a saucepan, then add the cream, once bubbling add the dark brown sugar, stir until dissolved. Add a pinch of salt, to your taste. Allow to cool a little before serving.
To serve, lay out the meringues with a little space around them on a large dish. Spoon the vanilla crème in between, then drizzle the caramel sauce.
Sprinkle the raspberries, then toffee chunks and then finally the crush the Hershey’s cookies and cream chocolate on top and serve.