A wonderful variation of the traditional Eton Mess recipe.
Ingredients:
- Meringue (ready-made mini meringues or coconut meringues from the recipe below)
- Coconut liqueur (e.g., Malibu)
- Whipped cream (stiffly whipped, 30-36% fat content)
- Berries such as strawberries, blackcurrants, or blueberries
- Optional: coconut flakes
Coconut Meringues:
- 2 egg whites
- 150 g caster sugar
- 1 teaspoon cornstarch
- 1 tablespoon coconut flakes
- 1 teaspoon coconut liqueur
Preparation:
Crush the meringue into uneven pieces. Mash half of the berries with a fork and mix with a tablespoon of Malibu, then combine with the remaining whole berries. Layer the meringue, whipped cream, berries, and repeat in serving glasses. Optionally, moisten the glasses with liqueur beforehand and sprinkle with coconut flakes.
Homemade Coconut Meringues: Preheat the oven to 110 degrees Celsius (230 degrees Fahrenheit). Grease a large baking tray and dust with flour (or line with parchment paper). Beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the sugar (one tablespoon at a time), beating continuously at higher speed. Beat for another 1-2 minutes until the meringue is very thick, stiff, and glossy. On higher speed, mix in the cornstarch, coconut flakes, and coconut liqueur.
Spoon the mixture onto the prepared baking tray in small portions (you can use a piping bag), leaving space between each (you should get about 15 pieces). Bake for about 2 and 1/2 hours until the meringues are dry and crisp. Turn off the oven and leave the meringues inside to cool completely (about 2 hours).
