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Mise en place all your components, and assembly for this berry eton mess is a breeze. #meringues #etonmess #blueberries #corn

Berry Eton Mess

This berry eton mess is a take on the British dessert eton mess (meringues + whipped cream + fruit), with some sauteed corn for good measure.
Course Dessert
Cuisine British
Keyword blueberries, british, corn, dessert, fruit, gluten-free, grain-free, meringues, spring, summer, vegetarian, whipped cream, yogurt
Prep Time 30 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 40 minutes
Servings 8 people
Calories 207 kcal

Ingredients

Meringues

  • 4 egg whites
  • 1 cup granulated sugar

Corn

  • 2 cups fresh corn kernels

Blueberry Compote

  • 2 2/3 cups blueberries
  • 1 tsp granulated sugar

Whipped Cream

  • 3/4 cup heavy whipping cream
  • 1/4 cup Greek yogurt

Instructions

Meringues

  1. In a large, clean bowl, whip the egg whites and a pinch of salt until soft peaks form. Gradually sprinkle in the sugar, then whip until stiff peaks form.
  2. On a parchment-lined baking sheet, place 4 blobs of the meringue spaced a few inches from each other. Spread the blobs until they’re 4” in diameter.
  3. Bake at 225F for 2 hours or until crisp and dry. Let cool in a turned off oven overnight.

Corn

  1. In a saute pan, heat some oil over medium heat. Add the corn and saute for 5-10 minutes, or until the corn loses its starchy taste. Cool completely.

Blueberry Compote

  1. In a medium bowl, add the blueberries, sugar, a splash of water and a pinch of salt. Microwave 30-60 seconds, or until the blueberries are juicy and soft. Crush some of the blueberries until they’re broken down slightly. Cool completely.

Whipped Cream

  1. In a medium bowl, whip the cream until soft peaks form. Fold in the yogurt.

Assembly

  1. Crush the meringues with your hands into small bits.
  2. For a layered look: layer the whipped cream, corn, meringues and blueberries in 8 glasses.
  3. For the more authentic, less classy presentation: mix everything together, then divide into 8 bowls or glasses.
  4. Serve immediately.

Recipe Notes

Loosely based on this version from The New York Times.

I like to wipe my bowl with a touch of white vinegar before I whip egg whites to make sure that the bowl isn't greasy (and the whites have a better chance of whipping up).