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Eton Mess Parfaits with Fig Curd
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Eton Mess Parfaits with Fig Curd

Try a twist on tradition with eton mess parfaits. This creamy, crunchy dessert features crumbled meringue, whipped cream and a fig curd made of dried figs.
Course: Dessert
Keyword: eton mess, fig curd
Servings: 4 large parfaits or 6 small parfaits

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