Eton mess has been a hit here for dessert for some time now. Nice and easy too because it doesn’t have to be “pretty”, just tasty.
So now we also have a “cake” of it. It can of course also be made with strawberries, but I don’t like them in the winter so I used raspberries. Probably a bit more sour, but not too sour.
Ingredients:
Mini meringues:
Egg whites from 3 eggs (make sure you have separated the eggs without any fat)
100 Gm icing sugar
100 Gr white sugar (preferably fine sugar)
Lemon juice
Red food coloring
Soil:
300 Gr (digestive) biscuits
150 Gr unsalted butter
Cheesecake filling:
600 Gm cream cheese
100 Gm icing sugar
300 ml whipped cream
1 tsp vanilla extract
2 leaves of gelatin
200 Gr raspberries (I use raspberries from the freezer that I have defrosted)
Decoration:
150 ml whipped cream
A little sugar to whip the whipped cream with
Extra raspberries (thawed)
24 cm springform pan.
Preparation:
Merinques:
Preheat the oven to 90°C (convection oven)
Beat the egg whites (in a fat-free bowl) with a pinch of salt until almost stiff.
Add the sugar in 3 parts, beating well each time.
When the egg white is stiff and has a nice shine, add 10 drops of lemon juice while whisking.
Also add the icing sugar in 3 parts.
Beat for at least another 5 minutes and test whether the sugar is properly incorporated. If this is not the case, continue knocking.
Make 6 stripes of red food coloring in a piping bag and spoon the merinque mixture into the piping bag.
Pipe merinque kisses onto 2 baking trays.
Bake the kisses for 1.5 hours and then turn off the oven, but leave the kisses in the oven until they have cooled down.
Soil:
Place the cookies in the food processor and grind them finely.
In the meantime, melt the butter over low heat.
Add the melted butter to the cookies and mix well.
Place the cookies in a 24 cm springform pan and press down well.
Place the springform pan in the refrigerator to let the bottom harden.
Cheesecake filling:
Soak the gelatin leaves in plenty of cold water.
Place the cream cheese in a container together with the icing sugar.
Mix this very briefly in the mixer, this takes seconds, otherwise the cream cheese will be too soft.
Add the whipped cream and mix (don’t turn the mixer too high, before you know it you have whipped too far) until the whipped cream is stiff. It should be a little stiff, just past the lump.
Mash the raspberries lightly and carefully fold into the cream cheese mixture.
Heat the squeezed gelatin briefly until it has melted. Pour this into the cream cheese mixture and fold in well.
Pour the mixture onto the base and let it set in the refrigerator for a few hours (preferably overnight).
Decorating:
Remove the cake from the refrigerator and run a knife between the edge and the filling. Remove the cake from the mould.
Beat the whipped cream until stiff and pipe desserts.
Place a merinque kiss on each swirl.
Divide the extra raspberries over the center part of the cake and crumble some extra merinque over it.
Enjoy your meal.
