Sally William's Mess!
Last updated: 2003-08-26
Preparation Time: 15 minutes Cooking Time: 45 minutes plus 30 minutes cooling time. Serves: 8
This parev dessert is a variation of Eton mess which is a typically English dessert made with meringues, cream and soft red fruit and in this version I have added some wonderful nougat made by Sally William's. It comes in the following delicious flavours, cashew nut, almond nut, hazelnut and macadamia nut. Although it is a South African product it is widely available in London and New York. This nougat is free of cholesterol, preservatives and gelatine.
For the Caramel Meringues
225g (8oz) caster sugar
4 egg whites
For the Mess!
450g (1 1lb) soft red fruit e.g. raspberries, strawberries, blueberries
300ml (1/2 pint) Soya whipping cream
1 tablespoon sherry (Medium)
160g (5.5 oz) packet of your favourite Sally William's nougat - roughly chopped
1) Pre-heat the oven to 140ºC/275ºF/Gas mark 1.
2) Line a tray with some bakewell paper.
3) Combine half the sugar with 1 tablespoon of water in a small saucepan and stir over a low heat until it has dissolved. Increase the heat and boil until it starts to turns into a caramel colour.
4) Remove and pour onto the bakewell paper. Allow to cool.
5) Add the hardened caramel to a food processor so that it becomes a caramel powder.
6) Whisk the egg whites until very stiff and then gradually add the remaining sugar. Continue whisking until the mixture forms a thick, shiny consistency and then slowly add the caramel powder.
7) Using the same bakewell paper pipe or spoon the meringue mixture into small rounds or you preferred shape. (They will be crushed later so it does not matter!)
8) Bake in the pre-heated oven for 45 minutes. Leave to cool in the oven before removing.
9) Just before serving whip up the cream into soft peaks. Crumble the meringues into this mixture and stir in the soft fruit and nougat.
To serve the stylish way:
Spoon the Sally William's mess into brandy balloon glasses and position a few reserved berries on top.