Raspberry Mess
Raspberry Mess is a name that does not accurately define this gorgeous dessert.
I had not heard of a Raspberry Mess until recently when I was chatting with my dad’s girlfriend, Eunice. She and Dad had gone to a relative’s home for dinner and this was the dessert served.
Eunice proceeded to tell me that there probably isn’t an easier dessert to whip together than Raspberry Mess. It consists of an egg white, sugar and frozen raspberries. Really!
When Dad and Eunice came to town I surprised them with this concoction. I baked a Lemon Raspberry Cake and topped it with the Raspberry Mess…and a mess was exactly what I had!
The taste was spot-on so I decided to make it again and figure out if it was really supposed to be that messy. Turns out, I did not whip the egg whites enough the first time around so there was a lot of dripping down from the cake.
The next batch was perfect and sat on top of the cake like a crown on a head. The one thing I may do differently next time is make a double batch so that I have enough to dollop additional Raspberry Mess over each slice.
You don’t have to serve Raspberry Mess over Lemon Raspberry Cake. It will, also, be delicious over pound cake, ice cream, sorbet, brownies or any dessert you want to jazz up a bit. The versatility of serving options, along with the incredible taste, makes this a must-have dessert!
Watch Raspberry Mess:
Watch Lemon Raspberry Cake but do not glaze the cake when topping with Raspberry Mess:
Pin it: http://www.pinterest.com/pin/26106872815693944/
| Raspberry Mess | Print |
- 1 egg white
- ⅓ cup sugar
- 1 cup frozen raspberries, allow to thaw before mixing
- Place the egg white into a large mixing bowl fitted with a wire whisk. Beat on medium speed until the soft peaks form. Gradually add the sugar and beat until combined. Add the thawed raspberries and beat until stiff peaks form.
- Spoon over Lemon Raspberry Cake, pound cake, brownies or any other delicious dessert.
Love this; although when I first saw it on the plate I thought it was a doughnut with a raspberry topping. A whole cake? Even better!
Barb,
Raspberry Mess would be DIVINE on a giant doughnut. What a great idea!!
The origin of the whip can be attributed to your paternal grandmother who apparently was a wonderful cook and baker. She used strawberries instead of raspberries and served it over sponge cake for Passover. This recipe was passed along to her husband’s cousin Ruth (now in her 90’s) and is currently being made by her daughter Lauren and you.
Eunice
Eunice,
Thank you so much for letting me know!!! Nana was amazing and the fact that this recipe was hers makes it even more special.