A Sinful Mess

 

This is my version of the Eton Mess. And a mess is exactly what I made! A Sinful Mess!

I hosted yet another dinner party the other night and asked the assistance of a cute toddler, Natalie to help arrange this dessert. She was perfect for the job! It once again reminded me to just let loose in the kitchen and not worry about it being perfect. She had so much fun making it and I thoroughly enjoyed watching her smile as she interacted with the ingredients.

I have to warn you that this sweet ending is absolutely decadent and is best shared with somebody. Sticking a spoon all the way to the bottom of the jar and lifting it up to your mouth is a complete mystery. You'll never know which bite you'll get. Will it be salty, sweet or tart? I love the element of surprise and it truly wowed my guests.

I urge you, if you're throwing a dinner party or just want a few minutes of pure indulgence, go and make A Sinful MESS too! 

 

A Sinful Mess

Ingredients

For the Marshmallow Fluff:

  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/8 teaspoon fine salt
  • 2 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoons pure vanilla extract
  • Vanilla Ice Cream
  • 1 cup Strawberries, diced
  • 8 Graham Crackers, coarsely chopped/crushed
  • 1/2 cup Roasted and Salted Cashew Nuts
  • 1/2 cup Nutella
  • Marshmallow Fluff 

Instructions

  1. In a jar or glass, place two scoops of vanilla ice cream. Top with strawberries, graham crackers, cashew nuts, nutella and top with Marshmallow fluff. Garnish with crushed graham crackers.
  2. You may layer any way you want, there's no particular order here!

For the Marshmallow Fluff:

  1. Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.
  2. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)
  3. When the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 7 minutes. Add in the vanilla and whip 2 minutes more. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.
Notes
Homemade Marshallow Fluff recipe from www.chow.com