The Husband and I had dinner with some family Monday night at Noho Star. (I love that after all these years, the place hasn't changed much.) For dessert, we ordered a Hot Fudge Sundae and something called, Lillie Langtry's Raspberry-Yogurt Meringue. I think Hot Fudge Sundae is pretty self-explanatory. Lillie Langtry's Raspberry-Yogurt Meringue turned out to be yoghurt mixed with raspberries and meringue pieces. It was very good. Halfway through eating it, I realised it was a variation on Eton Mess. Instead of strawberries, cream and meringue, we had raspberries, yoghurt and meringue.
Needless to say, I thought about Eton Mess all week. Last night, after a particularly satisfying meal at Red Farm (deserves a post all its own), I wanted to try making Eton Mess at home. I knew we had fresh berries from the Farmers' Market. So it was just a matter for getting the cream and meringue. All the shops were closed.
So for tonight, I was better prepared. I bought meringues from Le Pain Quotidien early in the afternoon. I decided that instead of whipped cream, I'd just use some goat's milk yoghurt from the Farmers' Market we had lying in the fridge. The preparation was pretty quick: our extra liquid-y yoghurt in a bowl, followed by blueberries, raspberries and strawberries, and finished off with chopped pieces of meringue. The slivered, blanched almonds in the meringue were a plus. It was finished off pretty quickly.
For presentation's sake, it probably would have photographed better if I had put the meringue in first and topped it with the berries. Also, the meringue bits could have been smaller, but I was a little impatient. There are a couple of variations to this I would like to try: Maple Tofu Whip (from Angelica Kitchen) instead of the yoghurt; homemade meringue sweetened with either maple syrup or honey. All will be good, I think.
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