Guys, we made a blunder in the Martha Goes Green recipe for Eton mess in the current issue, and left out the meringue ingredients! Full recipe below.
kiwifruit & pistachio Eton mess
makes 10-12 small party sized serves
3 egg whites
1 cup caster sugar
250g Mascarpone cheese
250g whipping cream
1 vanilla pod, deseeded (sub. with vanilla paste)
50g good quality dark chocolate, broken up
2 tablespoons cream
2 teaspoons caster sugar
small pinch of salt flakes
1 tablespoon boiling water
3-4 kiwifruit, peeled and cut into quarter slices
1/4 cup pistachios, ground to a rough powder
10-12 muffin/patty cases
To make meringues, add egg whites to a large bowl and whisk with an electric beater until soft peaks form. Gradually add sugar, one tablespoon at a time, and whisk until combined. Beat for an extra 1-2 minutes until glossy and thick.
Scoop large spoonfuls of mixture onto oven tray, using the back of your spoon to round off edges.
Bake for 35-40 minutes, or until meringue sounds hollow when tapped. Turn off oven but leave meringues inside while preparing the rest of the dish.
Add cream and mascarpone to a large bowl along with vanilla seeds. Use an electric beater to whip together until peaks form. Set aside.
To make chocolate sauce, add chocolate, cream and sugar to a small pot and place on a low heat. Stir until sugar has dissolved, chocolate has melted and the mixture is smooth and glossy. Add salt and stir in water. The sauce should be a drizzling consistency, if too thick, add extra water as required.
To assemble individual Eton mess', separate out patty cases on serving platter. Break up and divide meringue pieces into them. Top with cream, kiwifruit slices, pistachio powder and drizzle with chocolate sauce.
RECIPE BY MARTHA GOES GREEN
PHOTOGRAPHY & STYLING BY JESSICA BICKNELL & RUTH FRIEDLANDER
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