Recipe courtesy of Nigella Lawson

Eton Mess

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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.
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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.
  4. 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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