Strawberry Eton mess
Juicy sugared strawberries folded through softly whipped cream and yoghurt with shards of crisp meringue. No oven, no fuss, ten minutes.
- Prep
- 10 min
- Cook
- No cooking
- Serves
- 4
- Per serve
- 410 kcal
Ingredients
Method
Set aside 4 nice strawberries for the top. Quarter the rest, toss with the sugar in a bowl and roughly crush about a third of them with a fork so they release their juice. Leave to macerate while you whip the cream.
Whip the cream and vanilla with electric beaters until it holds soft, floppy peaks, about 2 minutes. Stop before it gets stiff or grainy.
Fold the yoghurt through the cream, then break the meringues into bite-sized chunks straight into the bowl. Keep a few pieces back for the top.
Spoon in the strawberries and their juice and fold just two or three times, so you get pink ripples rather than an even pink.
Divide between bowls or glasses, top with the reserved strawberries (halved), the remaining meringue and a few mint leaves. Serve straight away while the meringue is still crunchy.
Tips
- Assemble just before serving: the meringue softens within about 20 minutes of meeting the cream.
- Most meringue nests are just egg white and sugar, but some brands add wheat-based starch, so buy ones labelled gluten-free.
- Swap half the strawberries for raspberries, or use passionfruit pulp for a Pavlova-style mess.
