The classic British Eton mess — clouds of whipped cream, crushed meringue and fresh strawberries tumbled together into an effortless, irresistible summer dessert.
- 500g Strawberries
- 400ml Double Cream
- 3 x 7.5cm Meringue Nests
- 1 tbsp Ginger Cordial
- sprigs of fresh Mint
Tags:
Dairy Fruity Desert Treat SpecialityVideo
Preparation
- Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.
- Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and the ginger cordial, if using.
- Spoon equal amounts into four cold wine glasses and serve garnished with the reserved strawberries and a sprig of mint.
