Best Ever Eton Mess
Summer is the perfect time to enjoy this classic British dessert, and here we share with you our recipe for success.
This recipe can be adapted to any size glass vessel in whichever shape suits your décor.
Ingredients (serves 4)
- 1 punnet of ripe strawberries
- 1 punnet of ripe raspberries
- 1 sprig of mint
- 50ml - Cointreau (optional)
- 50ml - Icing sugar (save some for dusting)
- 250ml - Thickened cream
- 100ml - Natural yoghurt
- 6 meringues (to crush)
Remove greens from your strawberries and cut in half or quarters. Blend these with one tablespoon of icing sugar and one tablespoon of liqueur (if incorporated) and set aside for 20 minutes.
Whiz half the raspberries to a purée with two tablespoons of icing sugar and any remaining liqueur, leave a handful of raspberries if desired to decorate the top.
Whip the cream until just firm, gently fold in the yoghurt, and leave to chill. Crush the meringue into chunks
To serve, take your individual pots or medium sized glass bowls and layer the cream, strawberries, meringues, and remaining raspberries. Drizzle with your berry puree, dust with icing sugar and top with a sprig of fresh mint. Enjoy!