The rumor is that a traditional Eton mess was created at the Eton College, made with fresh strawberries and pavlova crumbs. The actual legend is that it was a pavlova cake was brought to a cricket match and was eventually ruined when a Labrador sat on the basket that it was being held in. So, why not “mess” it up some more and layer it with a delicious fig curd?
Fig Curd for Eton Mess
Premium Orchard Choice and Sun-Maid California Dried Figs bring the familiar fig flavor you love to a fig curd—a twist on a traditional lemon curd. Try the fig curd on biscuits or toast too as a tasty spread.
How thinly you slice the figs all depends on your taste! I would say pea sized works best for whisking. You can go larger if you’d like but I wouldn’t go much larger than blueberry sized.
What if I don’t have vanilla bean paste?
You can sub vanilla bean extract and vanilla bean paste 1:1. Vanilla bean paste is a really simple way to add beautiful flecks of vanilla bean to each layer. However, you can use whatever’s on hand.
What should the curd look like?
The curd will be golden brown, similar to caramel. The curd should be the texture of hollandaise sauce before you add in the butter. Depending on your double boiler, it might take longer for the mixture to thicken, but keep going!
What if I don’t have a double boiler?
You can easily make a homemade double boiler. The point is to cook the eggs slowly so that they don’t curdle. Cooking them in a double boiler removes the curd from direct heat. Place a heat proof mixing bowl on top of a pot of simmering water. Just make sure the water isn’t touching the heat proof bowl and that the bowl is fitted comfortably in the pot.
Do I need a stand mixer?
You will definitely want a stand mixer to whip your egg whites into meringue. A hand mixer will definitely work in a pinch too. However, If you have the arm strength and will, you can hand whip the whipped cream.
Do I have to make the cookies for the top?
Definitely not! They’re a fun little addition but you can always just make one big meringue cookie to “mess up” before serving.
Note
Wait to assemble the parfaits just before serving.
Eton Mess Parfaits with Fig Curd
Ingredients
Meringue
- 3 large egg whites , room temperature
- Pinch cream of tartar
- Pinch salt
- 1 teaspoon vanilla bean paste
- 2/3 cup granulated sugar
Fig Curd
- 3 large egg yolks plus 1 whole egg
- 2/3 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup Orchard Choice or Sun-Maid California Mission Figs , stems removed + chopped
- 1 teaspoon vanilla bean paste
- 6 tablespoons unsalted butter , room temperature
Whipped Cream
- 1 1/2 cups whipping cream
- 1 tablespoon vanilla bean paste
Instructions
For the Meringue
- Preheat the oven to 250F.
- In a stand mixer with the whisk attachment, whip egg whites until frothy, add in the cream of tartar, salt, and vanilla bean paste. Continue to whip on high while slowly drizzling in the granulated sugar. Continue to whisk until glossy, stiff peaks occur, about 7 more minutes.
- Place 1/2 cup of the meringue into a piping bag fitted with a star tip. Pipe about 1 tablespoon of the meringue into small cookies onto a parchment lined baking sheet. Spread the remainder of the meringue onto another parchment lined baking sheet into an even ¼ inch thick cookie.
- Cook in the oven for 45 minutes, turn off the oven but leave the meringue in the oven for another hour.
- Crumble the large meringue cookie and set aside for assembly.
For the Fig Curd
- In a double boiler, whisk the egg yolks, egg, sugar, lemon zest, lemon juice, vanilla bean paste, and chopped dried figs. Continue to whisk until the mixture thickens, about 10 minutes. Add in the butter one tablespoon at a time, mixing until completely melted before adding the next. Remove from the heat and let come to room temperature.
For the Whipped Cream
- Whip the whipping cream and vanilla bean paste until soft peaks occur, do not over-whip.
Assemble
- Layer each parfait with whipped cream, crumbled meringue, and fig curd. Finish with another dollop of whipped cream and the finished star cookies.
Notes
Recipe and photos by Karlee Flores