This recipe is my local version of Eaton Mess. It was inspired by a chocolate meringue recipe by Donna Hay.
I have a beautiful orange tree at my front door on the street and it is full of oranges. Those of you who have visited Seville at this time of the year might have been impressed by all the orange trees full of fruit. These oranges are picked every year by the city hall and sold to make the famous Seville Orange Marmalade.
It's beatiful to look at in winter and in spring when the orange blossom "azahar" is in blooming it is just incredible the scent in all the town. It's undescribable you just have to come and experience it.
Ok so as I see the oranges every day decided I would make a dessert with oranges, chocolate meringue and cream.
Recipe
Ingredients for the chocolate meringue
3 egg whites
150 gr. of sugar
100 gr. of 70% cocoa solid chocolate
Ingredients for the chocolate sponge
2 eggs
120 gr. of sugar
20 gr. of cocoan powder
100 gr. of self raising flower
120 gr. of butter
250 ml of double cream
1 large orange cut into segments
Method for the meringues
1.- Preheat oven to 100º centigrade
2.- Beat the egg whites until soft peaks begin to form
3.- add the sugar gradually a bit at a time beating after each addition
4.- with a metal spoon add the cooled melted chocolate. dont over work it ass we want to see chocolate ribbons.
5.- spoon even quantities of the meringue mixture on to a baking tray linned with baking parchment
6.- placce in the middle shelf of the oven for 2 hours.
Method for the sponge
Preheat oven at 180 º centigrade
1.- Put all the ingredients into a food processor and beat for 2 minutes.
2.- Pour into a swissroll tray and bake for 15 minutes.
Assemlying the Seville mess:
I made two different verssions one in a glass for this version I put some sponge on the base; I squezed some orange juice over it, put some orange segments, some cream on top of it and some broken meringues.
The second verssion vas made the same way but without the glass, so I used a metal ring mould to assemble the differnt layers.
I have a beautiful orange tree at my front door on the street and it is full of oranges. Those of you who have visited Seville at this time of the year might have been impressed by all the orange trees full of fruit. These oranges are picked every year by the city hall and sold to make the famous Seville Orange Marmalade.
It's beatiful to look at in winter and in spring when the orange blossom "azahar" is in blooming it is just incredible the scent in all the town. It's undescribable you just have to come and experience it.
Ok so as I see the oranges every day decided I would make a dessert with oranges, chocolate meringue and cream.
Recipe
Ingredients for the chocolate meringue
3 egg whites
150 gr. of sugar
100 gr. of 70% cocoa solid chocolate
Ingredients for the chocolate sponge
2 eggs
120 gr. of sugar
20 gr. of cocoan powder
100 gr. of self raising flower
120 gr. of butter
250 ml of double cream
1 large orange cut into segments
Method for the meringues
1.- Preheat oven to 100º centigrade
2.- Beat the egg whites until soft peaks begin to form
3.- add the sugar gradually a bit at a time beating after each addition
4.- with a metal spoon add the cooled melted chocolate. dont over work it ass we want to see chocolate ribbons.
5.- spoon even quantities of the meringue mixture on to a baking tray linned with baking parchment
6.- placce in the middle shelf of the oven for 2 hours.
Method for the sponge
Preheat oven at 180 º centigrade
1.- Put all the ingredients into a food processor and beat for 2 minutes.
2.- Pour into a swissroll tray and bake for 15 minutes.
Assemlying the Seville mess:
I made two different verssions one in a glass for this version I put some sponge on the base; I squezed some orange juice over it, put some orange segments, some cream on top of it and some broken meringues.
The second verssion vas made the same way but without the glass, so I used a metal ring mould to assemble the differnt layers.
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