Recipe Detail

STRAWBERRY & BLUEBERRY ETON MESS

STRAWBERRY & BLUEBERRY ETON MESS

Prep 30 mins + chilling time | Serves 6

650g medium strawberries (hulled)

2⁄3 cup thickened cream

2 tbs icing sugar

1 cup thick Greek-style natural yoghurt

250g blueberries

100g meringues, roughly crushed

STEP 1: Place 150 g strawberries in a bowl, roughly mash with a fork. Whip cream and 1 tbs icing sugar in a medium mixing bowl until soft peaks form. Stir through yoghurt and swirl through mashed strawberries. Chill for 10 minutes.

STEP 2: Slice remaining strawberries lengthways. Place in a bowl, add blueberries. Sprinkle with remaining 1 tbs icing sugar and gently toss to combine. Set aside for 10 minutes.

STEP 3: Layer crushed meringues, strawberry cream and berries in 6 x 1 cup serving glasses (or use and 6–8 cup trifle bowl if preferred). Cover and refrigerate for 1-2 hours and serve.