Eton Mess
Updated February 23, 2016 
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
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
-
Hull and chop the strawberries. Put into a bowl, add the sugar and pomegranate juice, and leave to macerate while you whip the cream.
-
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.
-
Take out about half a cupful of the chopped strawberries, and fold the meringued cream and the rest of the fruit mixture together.
-
Arrange on 4 serving plates or glasses or in a mound, and top each one with some of the remaining macerated strawberries.
2007 Nigella Lawson
