Dessert: England – Berkshire – Eton Mess with Huckleberries and Raspberries

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

- 8 small meringue cookies, approx. 8 oz (225 g) total
- 2 cups (480 ml) heavy whipping cream
- 1/4 cup (50 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1 cup (125 g) raspberries
- 1 cup (150 g) huckleberries
- 1 cup (150 g) blackberries
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (12 g) powdered sugar for dusting (optional)

Instructions

1. Roughly crush the meringue cookies by hand into large shards; set aside a few whole pieces for garnish.
2. Whip the heavy cream with granulated sugar and vanilla to soft peaks.
3. In a bowl, lightly toss the raspberries, huckleberries, and blackberries with lemon juice.
4. Gently fold most of the crushed meringue and the berries into the whipped cream, leaving some meringue shards for texture.
5. Spoon into individual serving glasses or a bowl, top with reserved meringue pieces and a light dusting of powdered sugar if desired, and serve immediately.