Eton mess to share
Dive into this easiest ever meringue for an indulgent pud.
Serves 6 • Prep 20 mins • Cook 1 hr,
1 Heat the oven to 160C Fan/Gas 4. Whisk the egg whites until frothy, then increase the speed and whisk until stiff peaks form. Gradually add the sugar 1tbsp at a time, until you have a smooth and glossy meringue, then whisk in
2 Draw a circle on a sheet of baking paper 18cm in diameter, invert on to a baking sheet, then spoon the meringue in a mound, smoothing to the edges of the circle. Put the meringue in the oven, turn the temperature down to 120C Fan/Gas 1 and bake for 1 hr, then turn off the oven and leave inside to cool completely.
3 For the coulis, put 200g strawberries and 200g raspberries in a food processor/blender with the Chambord and icing sugar, and whizz until smooth. Push through a sieve into a jug and add a handful of basil leaves. Cover and chill until needed.
4 In a bowl, whip the cream then fold in the yogurt and vanilla extract. Swirl through half the coulis.
5 To serve, put the cooled meringue on to a large lipped plate/board, smash into rough large pieces, then top with the cream/yogurt followed by the reserved berries, remaining coulis and a scattering of small basil leaves. Per serving (liqueur not included): 334 cals, 16g fat, 10g sat fat, 40g carbs
Tropical knickerbocker glory
Channel passion fruit martini vibes with this boozy sundae.
This story is from the July 2024 edition of Woman & Home UK.
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This story is from the July 2024 edition of Woman & Home UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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