Cookstr.com

Eton Mess

Updated February 23, 2016
This image courtesy of Joseph DeLeo

There is no variation of this dessert I don’t like, and I must have made several in my time. This one uses bottled, proper fresh pomegranate juice to encourage the strawberries to ooze out their fragrant summery juices. If you’re making this with out-of-season straw-berries, then you stand a chance of using freshly squeezed pomegranate juice, in which case, sprinkle some seeds on top of this voluptuous mound of meringue and berry-spiked cream.

Serves4

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursedessert

Five Ingredients or LessYes

Mealdinner

Moodstressed

Taste and Texturecreamy, fruity, light, sweet

Type of Dishdessert

Ingredients

  • 4 cups strawberries
  • 2 teaspoons vanilla or granulated sugar
  • 2 teaspoons pomegranate juice
  • 2 cups whipping cream
  • 4 small packaged meringue nests

Instructions

  1. Hull and chop the strawberries. Put into a bowl, add the sugar and pomegranate juice, and leave to macerate while you whip the cream.

  2. Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringue nests — you will need chunks for texture as well as a little fine dust.

  3. Take out about half a cupful of the chopped strawberries, and fold the meringued cream and the rest of the fruit mixture together.

  4. Arrange on 4 serving plates or glasses or in a mound, and top each one with some of the remaining macerated strawberries.

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