Eton mess with raspberries and pitahaya  - EATME Eton mess with raspberries and pitahaya  - EATME

Eton mess with raspberries and pitahaya

Share recipe:
Recept time 125 min.
Recept time 4

Are you in for a cheerful and tasty "mess"? Eton mess is an original English dessert which has all the ingredients put together in a bit of a mess. This is quite a delicious mess of course! We are combining the beautiful pitahaya with raspberries in this variation.



  • 4 eggs
  • 125 g icing sugar
  • 125 g sugar


  • 250 g EAT ME raspberries
  • 1 EAT ME red pitahaya
  • ½ EAT ME lime
  • 20 ml cream

Let's get to work

  1. Preheat the oven to 100 °C.
  2. Clean and degrease the bowl with half a lime.
  3. Separate the egg whites from the yolks and beat the 4 egg whites firmly. Gradually add the sugar and icing sugar.
  4. Use a piping bag to make small rounds on the baking tray until there is no more egg white left.
  5. Bake the meringues for approximately 2 hours in the oven, then leave to cool for 15 minutes.
  6. Rinse the raspberries and mash 125 g raspberries until it's a smooth sauce. Use the other 125 grams for decorating.
  7. Cut the pitahaya vertically in half and then scoop the flesh out. Cut the flesh into small cubes.
  8. Whip the cream until it has a yoghurt like consistency.
  9. Start with a meringue to decorate the plates, followed by the whipped cream, then a few spoonfuls of raspberry sauce and top it off with the diced pitahaya and raspberries.
  10. The remaining meringues can be stored in airtight containers for a number of weeks.

Others viewed

Yoghurt trifle met granaatappel
Yoghurt-trifle with pomegranate
Flensjes met mango, kiwi en cactusvijg
Pancakes with mango, kiwi and cactusfig
Lychees-bramen granita
Lychee-blackberry granita
Yoghurt bavaroistaartjes met kiwibessen
Yoghurt bavarois cakes with kiwi berries
Avocado ijs
Avocado ice cream

Read more about the used products

I've read it
We use cookies to improve your experience on our website, for statistical purposes, and to give you access to our social media.
By using this website or by clicking 'agree', you agree to our use of cookies. You can also disagree.