Summertime and strawberries have arrived mmm… This easy recipe for Eton Mess is sure to go down a treat with all the family.
Puréeing the strawberries makes this dessert more attractive and heightens the strawberry flavour, but you could skip this step and simply chop all the strawberries and it will still be delicious.
450 g fresh strawberries, hulled
1 tablespoon icing sugar
1 tablespoon caster sugar (optional)
350 ml cream
4 store-bought meringue nests
Chop the strawberries into halves or quarters, depending on their size (you want them to be in bite-sized pieces).
Place about one-third of the berries and the icing sugar in a food processor or blender and process until just puréed (or you can mash them with a potato masher or fork).
Place the remaining strawberries in a bowl and sprinkle with the caster sugar only if you think the berries need a little boost to bring out their natural sweetness. Set aside to macerate while you whip the cream.
Whip the cream just until soft peaks form. Break up the meringues into bite-sized pieces and add them to the whipped cream, along with the chopped strawberries, reserving a few for decoration.
Gently fold in all but a few tablespoons of the purée, marbling it throughout the cream mixture.
Spoon into individual serving dishes and drizzle with the remaining purée and reserved strawberries. Serve immediately.
This recipe and more can be found on www.dinnerdujour.org
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