ETON MESS
- Your Family
- Apr 28, 2015
- 1 min read
500g fresh strawberries,hulled and halved
4 tbsp (60ml) sugar
4 tbsp (60ml) water
4-5 large store-bought
meringues
1 cup (250ml) fresh cream
1 tsp (5ml) vanilla extract
or essence
fresh mint, to serve
For the compote, place the strawberries in a medium saucepan with the sugar and water and heat over medium heat. Cook for 5-10 minutes, until the sugar is dissolved and syrupy, and the strawberries have softened but are still whole. Remove from the heat and set aside to cool.
To assemble the mess, first break the meringues into chunks and set aside.
Combine the cream and vanilla and whip to form soft peaks. Add a small handfulof meringue to the cream, followed by 3 tbsp (45ml) of the cooled compote. Stir lightly to create pink swirls and pile into a serving dish.
Top with remaining meringue and strawberry compote. Garnish with fresh mint before serving.
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