Eton Mess

Peter McCloskey
Cook time 20 mins
Servings 4


150 ml thick cream
150ml thick Greek yogurt
2 tablespoons of vanilla sugar
4 tablespoons of Cherry Brandy
2 punnet strawberries
1 punnet raspberries
2 tablespoons vanilla sugar
4 x 10g meringue nests

Eton Mess


Cut large strawberries in half. Combine raspberries and strawberries in a bowl, sprinkle with vanilla sugar and Cherry Brandy and leave to macerate for 15 minutes. Remove 4 spoons of berries for garnish and lightly crush the remainder of the berries. Whip cream until thick and stiff, add yogurt and vanilla sugar.

To serve: Combine crushed berries with yogurt and cream mix, break up meringues and fold through. Spoon the mix onto a plate or into a glass and top with berries that you reserved as a garnish. This needs to be eaten once you combine as the meringues will soften and the dish will lose its great texture.