Milk Street: Raspberry-Pistachio Meringue

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Matthew Card, Food Editor of Christopher Kimball’s Milk Street, stopped by to share a decadent dessert recipe we can whip up in less than 30 minutes! It's a perfect treat for Mother’s Day. The dessert is so pretty, it's featured on the cover of the May/June Christopher Kimball’s Milk Street Magazine!

Raspberry-Pistachio Meringue with Spiced Whipped Cream

Start to finish: 25 minutes

Servings: 4

Eton mess is said to have originated at England's Eton College. It’s a simple affair of crushed crisp meringue layered with whipped cream and strawberries. For our version, we swapped raspberries for strawberries and spiked the whipped cream with sour cream to lend a subtle tang. We also added a touch of cardamom—its flavor pairs perfectly with the rosy notes of the berries. Store-bought meringue cookies make this recipe a breeze to assemble, and toasting them under the broiler brings out nutty flavors reminiscent of toasted marshmallows.

Don’t walk away from the oven while the meringues are under the broiler, as they can go from nicely toasted to scorched in a matter of seconds.

  • Three 6-ounce containers raspberries
  • 5 tablespoons white sugar, divided
  • Kosher salt
  • 2 teaspoons finely grated lemon zest, plus 4 teaspoons lemon juice
  • 2 ounces meringue cookies, broken into rough ½-inch bits (about 2 cups)
  • ¾ cup heavy cream
  • ? cup sour cream
  • ½ teaspoon ground cardamom
  • ¼ cup roasted, salted shelled pistachios, chopped

In a small saucepan over medium-high, mash together half of 1 container of raspberries (about ½ cup), 4 tablespoons of sugar and a pinch of salt. Heat, stirring, just until the berries have broken down and the sugar has dissolved, about 3 minutes. Transfer to a mesh strainer set over a medium bowl. Press on the solids to extract as much liquid as possible; discard the solids. Let cool to room temperature, about 5 minutes, then stir in the lemon zest and juice. Gently stir the remaining berries into the puree.

Heat the broiler with a rack about 4 inches from the element. Spread the meringue pieces in an even layer on a rimmed baking sheet. Broiler until browned, 30 to 60 seconds. Let cool to room temperature.

In a large bowl, use an electric mixer on medium-high to beat the heavy cream, sour cream, cardamom, the remaining 1 tablespoon sugar and ? teaspoon salt until thickened and holds peaks, about 2 minutes.

Spoon about ¼ cup of the whipped cream into each of four wide-mouthed, 10- to 12-ounce glasses or serving bowls. Spoon about ? cup of the berry mixture into each glass, then top with several spoonfuls of toasted meringue pieces. Layer in the remaining whipped cream mixture, dividing it evenly, then spoon in the remaining berry mixture. Sprinkle with the remaining meringue, then sprinkle with 1 tablespoon of the pistachios.