Cranberry Pistachio Eaton Mess

For the meringues: Carefully separate egg whites from yolks. Tip: break each egg over a small bowl and separate the white into the bowl, gently holding the yolk in your hand and letting the whites flow through into the bowl, making sure that no yolk follows the white. THEN transfer that white into a medium-sized mixing bowl. Repeat for remaining egg, putting the white into the small bowl as you separate it. This way, if you do have some yolk “seepage” it will not contaminate your other whites! You may freeze the yolks for another use.

Add cream of tartar to egg whites and beat with an electric mixer until soft peaks form. Add sugar 1 tablespoon at a time and continue mixing until stiff peaks form. Add vanilla and beat for additional 30 seconds. Gently fold in 1/4 cup of the chopped pistachios.

Preheat oven to 200 degrees F. Line two baking sheets with parchment paper. Gently spread meringue onto paper and spread thin. Sprinkle with remaining 1/4 cup pistachios.

Place oven racks in the middle 1/3 of oven. Place one baking sheet on each rack and bake for 1 hour or until meringue is crispy and cooked through (they will crisp up a bit once set at room temperature). Remove from oven and allow to cool. Remove cooled meringue from baking sheet and crumble into 1″ pieces.

For the cranberry sauce: In a nonstick saucepan, combine apple juice, wine, and honey over medium heat. Stir frequently and simmer until mixture reduces slightly. Add cranberries and basil and reduce heat to medium-low. Continue to simmer until berries burst and soften. Do not allow berries to become too mushy. Remove from heat, place mixture into a glass container and refrigerate for 1-2 hours, until cool.

For the whipped cream: Chill a bowl and beaters in freezer for 15 minutes prior to starting this. Add whipping cream to the chilled bowl and use a hand-held mixer to beat until thickened. Add vanilla and sugar and continue beating until soft peaks form. Place in refrigerator until ready to use.

For the Eaton Mess:

Two ways to assemble (just prior to serving):

1. Layer 1/2 cup crumbled meringue, 1/4 cup cranberry sauce, and 1/2 cup whipped cream into individual glasses. Sprinkle with the remaining crushed pistachios and serve parfait-style.

2. Fold crumbled meringue and cranberry sauce into the whipped cream. Gently mix until combined (but not blended). Spoon into glasses and top with the remaining crushed pistachios.