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: 4large parfaits or 6 small parfaits
Ingredients
Meringue
3largeegg whites, room temperature
Pinchcream of tartar
Pinchsalt
1teaspoonvanilla bean paste
2/3cupgranulated sugar
Fig Curd
3largeegg yolks plus 1 whole egg
2/3cupgranulated sugar
1tablespoonlemon zest
2tablespoonslemon juice
1cupOrchard Choice or Sun-Maid California Mission Figs, stems removed + chopped
1teaspoonvanilla bean paste
6tablespoonsunsalted butter, room temperature
Whipped Cream
1 1/2cupswhipping cream
1tablespoonvanilla 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.