Eton mess
Ingredients
5
Steps
5
Serves
6
Cook Time
50-55 Min
Ingredients
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Fold the cream into the yogurt and chill for 30 minutes.
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Put 250g/9oz strawberries in a blender or food processor, blend to a purée, then stir in the crème de cassis. Measure out 75ml/3fl oz of the purée and reserve.
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Slice the remaining strawberries into a bowl, reserving 6 for decoration, then pour the purée over and chill in the bowl for 20 minutes.
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Break up the meringue nests, and carefully fold into the cream mixture along with the strawberry mixture. Divide between six serving glasses, then drizzle over the reserved purée.
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Decorate with the reserved strawberries, and serve.