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Eton Mess

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Servings: 4 servings
Course: Dessert
Ingredients Method

Ingredients
  

  • 125 g raspberries
  • 125 g strawberries
  • 20 g caster sugar
  • ½ tsp lemon zest finely grated
  • 250 ml thickened cream well chilled
  • 20 g caster sugar
  • ½ teaspoon vanilla extract
  • 100 g cooked dry meringue crunchy crushed, homemade or store bought
Optional ingredients:
  • 1 cup Crème Patisserie thick custard, chilled
  • ½ cup natural Yoghurt
  • 20 ml Strawberry liqueur

Method
 

  1. Assemble your ingredients
  2. Keep 4 raspberries and 2 of the larger strawberries for garnish
  3. Hull (remove the leaf and stalk of the strawberries) and gently rinse the strawberries, pat dry
  4. Take ⅓ of the remaining berries and puree them. Put aside
  5. Add the liqueur to the puree now, if you are using it
  6. Quarter the remaining ⅔ of strawberries
  7. Sprinkle with 20g sugar and lemon zest
  8. Whip the cream, vanilla and 20g caster sugar to soft peaks
  9. Fold in the yoghurt and Crème Patisserie to the whipped cream now if you are using them
Presentation # 1
  1. In your glass presentation bowl, layer in the following order - marinated berries, meringue, whipped cream, berry puree. Repeat. Finish with whole berries and grated chocolate
Presentation # 2
  1. Place the marinated berries in a mixing bowl
  2. Mix in the berry puree
  3. Gently fold through the whipped cream
  4. Gently fold through the crushed meringue
  5. Scoop out into individual bowls and decorate with the whole berries and sprinkle with grated chocolate