Summer Berry Eton Mess
Perfect for summer eating this tempting pudding really makes the most of fresh berries when they are at their best – and once the meringue is ready it takes only moments to make!
Preparation time: 15 minutes
Cooking time: 3 hours
Total time: 3 hour 15 minutes
3 medium egg whites
175g caster sugar
150ml double cream
150g tub low fat natural yoghurt
350g mixed berries such as raspberries, strawberries, blueberries
1. Preheat the oven to 100oC, gas mark 1/4. Line 2 baking trays with baking parchment.
2. Whisk the egg whites to stiff peaks then add the sugar 1 tbsp at a time. Spoon 12 mounds onto the 2 baking trays and bake for 3 hours, swapping the trays over half way through. Turn the oven off and leave meringues in the oven until cool.
3. Whisk the cream to soft peaks, then whisk in the yogurt. Break the meringue into chunks and stir into the cream with the fruit and divide into 4 wine glasses or serving dishes.
For a quick version, use 250g shop bought meringues instead of making your own
British farmers produce the key ingredients for this classic British dish – soft fruits, eggs and cream.
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