We have a delicious recipe for the berry lovers out there, it’s this Strawberry Layered Eton Mess. Don’t be fooled by the name, this is one mess that you can embrace!
Picture this – whipped cream, meringue and berries. It’s easy to make but still looks (and tastes) worthy of any dinner party guest…
- 500mls thickened cream
- 1/3 cup caster sugar
- 2 tsp Queen strawberry essence
- Queen red food colouring
- 300mls frozen raspberries, thawed
- 100g packet pavlova nests, roughly crushed
- 2x 250g punnets strawberries, hulled, sliced or quartered
- 120g punnet fresh raspberries
Beat cream, 2 tbs caster sugar and strawberry essence in a cold bowl until soft peaks form. Add food colouring, 1 drop at a time, gently folding into cream mixture until desired colour. Cover and refrigerate.
Put raspberries and remaining sugar into a food processor and process until a smooth sauce forms, adding 1 tbs water if required. Transfer sauce to a fine sieve over a bowl. Stir with a spoon to extract all raspberry juice. Discard seeds. Transfer to a jug, cover and refrigerate.
Put 1/3 of meringue into the base of a glass trifle bowl or glass dish. Top with 1/3 raspberry puree, 1/3 of strawberries and 1/3 of cream mixture. Repeat 2 more times. Top with raspberries. Serve.
Note: It is important to assemble this dessert just prior to serving. If dessert is left to stand for too long the meringue dissolves.
Recipe courtesy of Queen Fine Foods.
Beauty and Lace is an online magazine for women. We hope you enjoyed this article!