Eton Mess

There is no variation of this pudding I don't like, and I must have made several in my time. This one uses bottled, proper fresh pomegranate[ juice to encourage the strawberries to ooze out their fragrant summery juices. If you're making this with out-of-season strawberries, then you stand a chance of using freshly squeezed pomegranate juice, in which case, sprinkle some seeds on top of this voluptuous mound of meringue and berry-spiked cream.]

Total Time:
10 min
Prep:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 cups strawberries
  • 2 teaspoons caster or vanilla sugar
  • 2 teaspoons pomegranate juice
  • 2 cups whipping cream
  • 1 packet individual meringue nests
Directions

Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.

Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you will need chunks for texture as well as a little fine dust.

Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.

Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.


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    This recipe is featured in:

    Summer Entertaining Guide