Maple Syrup Eton Mess
Twenty minutes, assembled in a glass
Robiola cheese blended with Very Dark maple syrup, then stiff whipped cream folded in from top to bottom. All in a piping bag.
In the glasses, alternate layers of cream and fresh fruit. Crumbled biscuit at the last minute.
20 min
Prep time
Dessert
Category
Low
Difficulty
4-6 servings
Servings
What's needed
Makes 4-6 small glasses.
200g whipping cream
100 g of robiola
30 g Pure Very Dark Maple Syrup
Very fresh fruit: strawberries and blueberries
Some cookies and maple syrup for decoration
Six passages
The fruit
Wash and dry it. Cut the strawberries into small wedges.
Robiola cheese
In a bowl, mix it with the maple syrup.
Cream
Whip it until stiff and gently fold it into the robiola, mixing from top to bottom without deflating it. Transfer to a pastry bag.
The layers
Fill the shot glasses by alternating cream and fruit.
The glass
Use clear glass ones to show off the layers.
At last
Just before serving, garnish with some crumbled biscuits and a drizzle of maple syrup.
Two things to know
The biscuit goes in at the last minute. In contact with the cream, it softens in just a few minutes, and here the crunchy contrast is half the dessert.
The robiola should be worked first, by itself. Added to already whipped cream, it forms lumps that will not dissolve.
The ingredient
The variety used in this recipe. Very Dark, intense flavor: the boldest of the four, for long cooking times.
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