The classic ‘Eton Mess’ just had a Middle Eastern makeover . Layers of saffron meringue, coconut cream, mango, pistachio and passionfruit topped with saffron pashmak (available from speciality food stores) this dessert is easy enough, make the saffron meringues ahead of time and store them in an airtight container.
Saffron Eton mess
2 egg whites
2/3 cup castor sugar
Pinch of cream of tartar
A generous pinch of saffron
Preheat your oven to 100°C. Line a large baking tray with baking paper. Whisk the egg whites, saffron and cream of tartar, till foamy on medium speed, gradually add the castor sugar. Whisk until you have a stiff meringue. Transfer the meringue to two piping bags fitted with two different size nozzles. Pipe your meringue as desired, place the trays in the oven. Bake for 20 min. Then turn off the oven and leave the meringues to dry out for 120min.
1 cup whipping cream
1/3 cup coconut cream (chilled)
1/3 cup mascarpone
1/4 cup castor sugar
A few drops of coconut essence
Whip together to medium peaks and refrigerate until ready to assemble.
2 cups puréed mango mixed with 4 Tblsp of castor sugar, stock blend. Set aside in the fridge until required.
Pipe coconut cream in the base of your glass, top with 3 Tblsp of mango purée. Then 1 Tblsp of granadilla, top with cubed mango and a sprinkle of pistachios. Next crush saffron meringues and pipe a little more coconut cream, layer a Tblsp of mango purée, 1 tsp granadilla and cubed mango sprinkle pistachio, top with little meringues and pashmak.