Gluten Free Lemon Blackberry Eton Mess Recipe
Updated Jul 05, 2018, Published Jul 29, 2013
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Eton Mess is one of those naturally gluten free desserts I just can’t get enough of. Crushed meringue, whipped cream, fresh berries – what’s not to love?
A traditional English dessert named for the esteemed British boarding school that has educated generations of aristocracy – including new father, Prince William. It seemed to me a nice way to commemorate a royal baby to serve up a little Eton Mess. Welcome to the world little Prince George Alexander Louis of Cambridge! The little guy has been born wanting for nothing except perhaps a last name.
For the meringue portion of this recipe I tried a different method than usual – before going to bed I whipped up my egg whites (from organic, pastured eggs such as Nature’s Yoke) with sugar and vanilla, placed the cookies in a preheated oven which I turned off and let them sit in there all night. I will never make meringues any other way again.
I replaced the traditional strawberries with big, fat, juicy blackberries and stirred some lemon curd into the whipped cream to brighten the whole dish. You could make your own lemon curd with the yolks from the eggs but I took the lazy way out and used store bought – make sure the brand you choose is gluten free (I used Dickinson’s.)
You can serve this Gluten Free Lemon Blackberry Eton Mess recipe in a serving bowl, individual dessert dishes, or for a fun and casual presentation, in jars.
Gluten Free Lemon Blackberry Eton Mess Recipe
Ingredients
- 4 large organic, pastured egg whites
- 1/8 teaspoon cream of tartar
- ¼ teaspoon kosher salt
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 10 ounces lemon curd
- 2 pints blackberries, or any berries you like
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking mats.
- Place the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whip attachment. Beat on medium speed until the egg whites get foamy. With the mixer running, gradually add half the sugar. Turn the mixer off, add the vanilla, turn the mixer to high speed and beat until the mixture begins to form very soft peaks. Gradually add the remaining sugar. Continue to beat on high speed until the mixture forms glossy, stiff peaks.
- Spoon or pipe tablespoonfuls of the mixture onto the prepared baking sheets about 1 inch apart. (The meringues do not need to be pretty as they are going to be crushed up.) Place in the preheated oven, close the oven door, and turn off the heat. Let sit in the oven undisturbed at least 8 hours or overnight. The cookies should be crisp and dry.
- Whip the cream with the powdered sugar. Place the lemon curd in a mixing bowl and whisk it to lighten it up. Add ¼ of the whipped cream to the lemon curd and whisk. Fold in the remaining cream.
- Crumble the meringues roughly so that you have some larger pieces for texture plus some finer pieces.
- To assemble start with a layer of the lemon whipped cream, top with some crumbled meringues and then some berries. Repeat the layers.
- Can be eaten immediately or chill for a few hours until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This look amazing. Add this to our must make list this week
Thanks!
Such a delicious recipe and gorgeous presentation too! Yummo!
I haven’t been able to post a comment on your blog for months, but I have read each and every post. Just thought I’d give it one more try and it worked! Yay!
Yay! I am concerned as to why you couldn’t comment but happy you can now! Thanks so much for letting me know.
Oh that looks amazing! Looks great and probably is too! Something refreshing to eat in the morning before a workout or after! Oh just can’t wait to try this out!
I had it for breakfast the other day – loved it! Enjoy.