This is one, big, beautiful, very delicious mess, an Eton…
This is one, big, beautiful, very delicious mess, an Eton Mess. The British dessert is traditionally made with whipped cream, strawberries and meringue, but I fiddled with it to make it just right for fall and winter and perfect for the holidays. My version has Biscoff/speculoos cookies folded into the meringue, a quickly made cranberry-ginger jam and some lemon curd; raspberries, too. It’s a gorgeous make-ahead for any time, but awfully right after a holiday feast (I’m looking at you Thanksgiving). You can find the story of how I what-iffed this mess in my @nytmag On Dessert column (subscription required). And you can find the recipe at @nytcooking (subscription) or on page 279 of my new book, Everyday Dorie. @nytmag article link in bio or find it in this Sunday’s magazine.
Photo by @johnny_miller_ Food styling by @maggie_ruggiero Prop styling by @hilaryrobertson
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