Fresh Fruit Desserts Recipes - Eton Mess Recipe

Ingredients

SERVES 6

• 150ml/1/4pt double cream (lightly whipped)

• 200ml/7fl oz Greek yogurt

• 500g/1lb 2oz strawberries (hulled)

• 2 tablespoons crème de cassis

• 5 meringue nests

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Method:

1. Fold the cream into the yogurt and chill for 30 minutes.

2. Put 250g/9oz strawberries in a blender or food processor, blend to a puree, then stir in the crème de cassis. Measure out 75ml/3fl oz of the puree and reserve.

3. Slice the remaining strawberries into a bowl, reserving 6 for decoration, then pour the puree over and chill in the bowl for 20 minutes.

4. Break up the meringue nests and carefully fold into the cream mixture with the strawberry mixture.

5. Divide between 6 glasses, then drizzle over the reserved puree. Decorate with the reserved strawberries.