How to Make a Pink Lemonade Eton Mess! | LIVESTREAM w/ Anna Olson

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Tune in and bake with Anna! Celebrate strawberry season with this stepped-up strawberries-and-cream dessert. Berries and shards of crisp, pink meringue are folded into Chantilly cream with swirls of tart lemon curd to add a little sparkle.
Plus, a tart lemon curd! The combination of ingredients makes a citrus curd unique. While eggs thicken the curd and give it its yellow colour, butter sets the curd once chilled and makes it smooth and rich tasting.
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• Recipe •
Pink Lemonade Eton Mess:
Serves 6
Prep Time: Under 15 minutes
Cook Time: 40 minutes
Tart Lemon Curd:
Makes about 1½ cups (375 mL)
Prep Time: 15 minutes, plus chilling
Cook Time: 7 minutes
• Ingredients •
Meringue:
2 large egg whites, at room temperature
½ tsp cream of tartar
½ cup (100 g) granulated sugar
Pink food colouring
Eton mess assembly:
1 cup (250 mL) whipping cream
1 Tbsp (8 g) instant skim milk powder (optional)
1½ Tbsp (12 g) icing sugar
½ tsp vanilla extract or vanilla bean paste
½ cup (125 mL) Tart Lemon Curd (recipe follows)
2 cups (500 mL) fresh berries (raspberries, sliced strawberries or a mix)
Tart lemon curd:
½ cup (125 mL) fresh lemon juice
⅔ cup (140 g) granulated sugar
1 large egg
3 large egg yolks
1 Tbsp (15 mL) finely grated lemon zest
2 tsp cornstarch
½ cup (115 g) unsalted butter, cut into pieces
¼ cup (60 mL) sour cream or Crème Fraîche
• Directions •
Eton mess:
1. Preheat the oven to 250°F (120°C) and line a baking tray with parchment paper.
2. Make the meringue. Whip the egg whites and cream of tartar using electric beaters or a stand mixer fitted with the whip attachment on high speed until they become foamy. Slowly pour in the sugar, whipping continuously on high speed until the whites hold a stiff peak when the beaters are lifted. Stir in a few drops of pink food colouring. Spoon the meringue onto the prepared baking tray and spread it out to a thin, level layer that fills the tray.
3. Bake the meringue for about 40 minutes. If the meringue shows signs of browning, crack the oven door open and continue to bake. Remove the tray of meringue to a wire rack to cool. The meringue will crisp up as it cools, but if you notice that the centre still seems soft, return the meringue to the oven for another 5 to 10 minutes to dry out (even if the meringue has cooled completely). Cool the meringue completely.
You can make the meringue a day ahead. Keep it, broken into large pieces, in an airtight container at room temperature.
4. Make the Chantilly Cream. Whip the cream and skim milk powder, if using, by hand or with beaters on high speed until it holds a soft peak. Whip in the icing sugar and vanilla and chill until ready to use.
Use the skim milk powder if you are whipping the cream ahead of time. It stabilizes the whipped cream so that it holds its shape for hours (whereas regular whipped cream will start to deflate within a few hours).
5. Mix the cream, curd and berries. Spoon the Chantilly cream into a large bowl. Dollop the curd onto the cream and sprinkle the berries overtop. Gently fold the curd and berries into the cream a few times, but do not fully combine them.
If you really want to bring on the pink, add a few drops of pink food colouring to the Chantilly cream. You can assemble the cream, curd and berries a day ahead and chill until ready to serve.
6. Add the meringue immediately before serving. Crumble the meringue over the lemon cream and fold in gently but quickly. Spoon this mixture into a large serving bowl or divide into individual glasses or dessert coupes and serve immediately.
Do not try to keep an assembled Eton mess-within an hour you will have a mess of soft meringue and weeping berries.
Lemon curd:
1. Cook the curd. Whisk the lemon juice, sugar, egg, egg yolks, lemon zest and cornstarch together in a medium saucepan. Add the butter and place the pan over medium heat, whisking constantly until the curd thickens slightly and just begins to show signs of starting to bubble, about 7 minutes. The curd should coat the back of a spoon but it will remain fluid.
Acid ingredients like the lemon juice and lemon zest make it harder for the proteins in eggs to bond and coagulate, which is why you can fully cook the curd without actually curdling the eggs.
2. Cool and chill the curd. Remove the curd from the heat and whisk in the sour cream (or crème fraîche). Transfer the curd to a container to cool to room temperature. Cover the container and chill until set, at least 3 hours.
The curd will keep in an airtight container in the fridge for up to 10 days or frozen for up to 3 months.
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[@rileyratolo6364]

Hello from south Africa

[@VuliSovakaliah]

Hi..❤❤❤.. love all your pastries.. i tried making them.. but where iam from we dont have all ingredients... but at least watching u bake is enough to satisfy my baking desires.. my name is mitieli and iam from fiji 🇫🇯... god bless u 🙏 💖

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Hey Anna❣️I’d love the coconut chiffon cake! Gosh that sounds wonderful!!!

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Sawubona ANNA.....IM SANDILE FROM KWA ZULU NATAL AND COMING FROM THE ZULU TRIBE...HEY I LOVE YOUR SHOW.❤❤❤❤

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Much love from South Africa love them all nd really appreciated many thanks stay bless nd your family

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❤ to Chefs Anna & Michael from the Philippines! ❤

[@natalisanabria6995]

Delicious 😊

[@ZoeyaKitchen]

Superb recipe yummy 🤤

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I just got the book this weekend for my birthday. I love the book

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Nice

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Hello from Mexico

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Hello from Karen, from Racine Wisconsin!

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Watching from Saskatchewan 🇨🇦

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Hi mam awesome recipes i like you cooking style you are explaining very well... please share some eggless recipes...i am Indian non vegetarian 🙏

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Sarah Bernhardt Cookies were my favourite when I was young when there was still a good Estonian bakery on Queen in Toronto (Rooneems)

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I have my book on order. I can't wait!

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Huge love from Taiwan...❤❤❤

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Thank you for your recipe.I amfrom Brampton. CANADA.I AM WATCHING your videos from 2004 still.I watched TVI TAMIL CHANNEL..Now i am watching your youtube videos.

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Looks yummy! Hi from Calgary

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Hello from Perth Western Australia

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Hello ,I love your recipes and all very good ❤ to re bake ; Roro from Indonesia

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Greetings from Torreon, Mexico

[@Reina623]

Thanks Anna for this recipe. Is there any extra egg white required if I use a double-yolk egg for the lemon curd? Happy Easter! 🐇🐣

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Hello from BCN! PLEAAASE! 😢 make either torta 7 veli o torta di tagliatelle!!! 😊😊😊 ❤

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Strawberry short cake !!

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Hello Anna from Norway

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Hi from Mississauga

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Hi from Brampton

[@OcnsEdg]

Small issue with using frozen pineapple... warning the enzymes in pineapple will breakdown your whipped cream.. I don't recommend using pineapple with whipped cream

[@bleumarin1968]

have you ever baked with lemon bergamot ? If yes, what did you make?

[@marcelacarmona9124]

Hello Anna! Can I substitute sugar for erythritol in the meringue?

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Trish from England

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I’d like a sugar tart, please ❤

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Colleen from Boyne Island QLD Australia

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Nice