Eton Mess Cups
- Level: Easy
- Yield: 36 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 292
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 41
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 31
- Sodium
- 396
- Total: 2 hr 40 min
- Prep: 10 min
- Inactive: 2 hr 20 min
- Cook: 10 min
Ingredients
2 cups strawberries, chopped into bite-size pieces, plus more for topping, optional
2 tablespoons sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1 cup heavy cream
1/2 cup mascarpone
3/4 cup crushed meringue cookies, plus more for topping, optional
Mini Wonton Cups, recipe follows
Mini Wonton Cups:
Cooking spray
36 wonton wrappers, thawed (if frozen)
2 tablespoons canola oil
2 teaspoons sugar
Directions
Special equipment:
Two 24-cup mini-muffin tins- In a medium bowl, mix together the strawberries, sugar, vanilla and salt. Cover and refrigerate for at least 2 hours or overnight.
- In the bowl of an electric mixer, whip the cream and mascarpone together until stiff peaks form. Gently fold in the cookies and berries with any collected juices. Leave a few streaks if desired.
- Spoon the mixture into the mini wonton cups and top with more crushed cookies and chopped strawberries if desired.
Mini Wonton Cups:
- Preheat the oven to 375 degrees F. Spray two mini-muffin tins with cooking spray.
- Brush the wonton wrappers all over with oil. Place each in a muffin-tin cup and gently press down so that it forms a cup. The wrapper will be slightly pleated and stick up out of the cup. Sprinkle with the sugar and bake until golden brown and crispy, 8 to 10 minutes. Remove the wrappers from the tin and let cool.