Giant Eton Mess recipe

Giant Eton Mess recipe

lovefood.com editor Andrew Webb shares his dinner party pudding secret: a giant Eton Mess, ready in only 10 minutes! Andrew's top tip: don't make it too early, as the meringues will start to go soft. Just before your guests arrive is fine.

Ingredients

  • 500 g strawberries, hulled and sliced
  • 300 g frozen summer berries, thawed
  • 450 g strawberry yoghurt
  • 200 g fromage frais
  • 16 mini meringues
  • 17.6 oz strawberries, hulled and sliced
  • 10.6 oz frozen summer berries, thawed
  • 15.9 oz strawberry yoghurt
  • 7.1 oz fromage frais
  • 16 mini meringues
  • 17.6 oz strawberries, hulled and sliced
  • 10.6 oz frozen summer berries, thawed
  • 15.9 oz strawberry yoghurt
  • 7.1 oz fromage frais
  • 16 mini meringues
To serve
  • 50 ml creme de cassis, or double cream
  • 1 cup icing sugar, to dust
  • 1.8 fl oz creme de cassis, or double cream
  • 1 cup icing sugar, to dust
  • 0.2 cup creme de cassis, or double cream
  • 1 cup icing sugar, to dust

Details

  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 0 mins
  • Serves: 8

Step-by-step

  1. Find the biggest plate or casserole dish you have, and line the bottom with the strawberries and half the frozen berries (150g).
  2. Pouring straight from the pots, throw the yoghurt and fromage frais all over the berries. Use as much or as little as you like.
  3. Top with mini meringues in a pretty pattern, then dust with icing sugar.
  4. For the cassis sauce: blitz the remaining thawed berries in an electric mixer, then add the creme de cassis (again, as much or as little as you like!). Strain through a sieve and serve in a jug alongside the Eton Mess. Alternatively, enjoy with double cream.

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Eric Lanlard's Eton mess 

Blackberry Eton mess

 

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