Sweet mounds of coffee-scented, dark chocolate flecked whipped cream crowded with tangy, melt in your mouth, succulent, fresh raspberries. Heaven!
We've pretty much unanimously decided that Eton Mess, or as we have affectionately dubbed it, "This Crazy Little Thing Called Love", is unequivocally one of the best desserts in the whole wide world.
The spectacularly simple coupling of berries and cream has always been potently delicious. Throw in a couple of unexpected ingredients and this version of Eton Mess becomes downright seductive.
It keeps repeating on me that Gordon Ramsay would vehemently, verbally slap my face for messing with this classic English dessert that is traditionally made with strawberries, cream and pieces of meringue and served at Eton College's annual cricket game against Wincester College. Sorry Gordon!
I admit I would not have thought of adding Oreos to berries and cream. Just seems wrong. Then I came across an Eton Mess recipe on the food blog Mississippi Kitchen that started the ball rolling. Once I was off in that direction there was no stopping me.
First of all, don't think 'Oreos', because Oreos, crushed to smithereens, added to espressso laced whipped cream and berries magically transform into something else. Into seriously, rich chocolate specks of deep deliciousness. Cool, huh?
Ease of preparation and barely a handful of ingredients promise sinfully gorgeous, sweet mounds of dessert perfection every time. And you can make it ahead. Bob's your uncle!
RASPBERRY OREO ETON MESS
Makes 4 servings
1 cup whipping cream
3 tablespoons sugar
1 teaspoon instant espresso powder
2 cups fresh ruby-red raspberries
Crush Oreos in a baggie, with a rolling pin, so that there are some very fine crumbs and a few coarse, bigger pieces. Set aside.
Place whipping cream, sugar and instant espresso powder in bowl of electric mixer and beat until stiff peaks form.
Gently fold in the crushed Oreos and raspberries and mound into serving glasses or bowls. You can serve immediately, but we've found we like it even better if it's refrigerated for 2-8 hours, so the ingredients all get to know one another. Bloomin' brilliant!