Giant Eton Mess recipe
lovefood.com editor Andrew Webb shares his dinner party pudding secret: a giant Eton Mess, ready in only 10 minutes! Andrew's top tip: don't make it too early, as the meringues will start to go soft. Just before your guests arrive is fine.
Ingredients
- 500 g strawberries, hulled and sliced
- 300 g frozen summer berries, thawed
- 450 g strawberry yoghurt
- 200 g fromage frais
- 16 mini meringues
- 17.6 oz strawberries, hulled and sliced
- 10.6 oz frozen summer berries, thawed
- 15.9 oz strawberry yoghurt
- 7.1 oz fromage frais
- 16 mini meringues
- 17.6 oz strawberries, hulled and sliced
- 10.6 oz frozen summer berries, thawed
- 15.9 oz strawberry yoghurt
- 7.1 oz fromage frais
- 16 mini meringues
- 50 ml creme de cassis, or double cream
- 1 cup icing sugar, to dust
- 1.8 fl oz creme de cassis, or double cream
- 1 cup icing sugar, to dust
- 0.2 cup creme de cassis, or double cream
- 1 cup icing sugar, to dust
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 8
Step-by-step
- Find the biggest plate or casserole dish you have, and line the bottom with the strawberries and half the frozen berries (150g).
- Pouring straight from the pots, throw the yoghurt and fromage frais all over the berries. Use as much or as little as you like.
- Top with mini meringues in a pretty pattern, then dust with icing sugar.
- For the cassis sauce: blitz the remaining thawed berries in an electric mixer, then add the creme de cassis (again, as much or as little as you like!). Strain through a sieve and serve in a jug alongside the Eton Mess. Alternatively, enjoy with double cream.
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