Salted Caramel Eton Mess with Vanilla Crème, Raspberries, Fudge & crushed Hershey’s

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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!

Ingredients

4 large egg whites, room temperature

200g Golden Caster Sugar, sieved

Vanilla extract

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

Plus…

Baking paper

One or two baking sheets

Large serving platter

 

Method

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.