We have a delicious recipe for the berry lovers out there, it’s this Strawberry Layered Eton Mess. Don’t be fooled by the name, this is one mess that you can embrace!
Picture this – whipped cream, meringue and berries. It’s easy to make but still looks (and tastes) worthy of any dinner party guest…
- 500mls thickened cream
- 1/3 cup caster sugar
- 2 tsp Queen strawberry essence
- Queen red food colouring
- 300mls frozen raspberries, thawed
- 100g packet pavlova nests, roughly crushed
- 2x 250g punnets strawberries, hulled, sliced or quartered
- 120g punnet fresh raspberries
Beat cream, 2 tbs caster sugar and strawberry essence in a cold bowl until soft peaks form. Add food colouring, 1 drop at a time, gently folding into cream mixture until desired colour. Cover and refrigerate.
Put raspberries and remaining sugar into a food processor and process until a smooth sauce forms, adding 1 tbs water if required. Transfer sauce to a fine sieve over a bowl. Stir with a spoon to extract all raspberry juice. Discard seeds. Transfer to a jug, cover and refrigerate.
Put 1/3 of meringue into the base of a glass trifle bowl or glass dish. Top with 1/3 raspberry puree, 1/3 of strawberries and 1/3 of cream mixture. Repeat 2 more times. Top with raspberries. Serve.
Note: It is important to assemble this dessert just prior to serving. If dessert is left to stand for too long the meringue dissolves.
Recipe courtesy of Queen Fine Foods.