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Eton mess summer trifle recipe

Eton mess summer trifle recipe

58 ratings

Created by The Tesco Real Food team

Two British dessert classics combine in this ultimate summer-sharing pudding, packed full of fresh flavours. A wide range of flavours and textures are here – fresh strawberries and nectarines bring sweetness and tartness, whilst Greek yogurt, custard and strawberry jam keep things creamy and moist. Grab a serving spoon, dig in and enjoy in the sunshine! See method

  • Serves 12
  • Takes 25 mins plus cooling
  • 377 calories / serving
  • Vegetarian

Ingredients

  • 1kg strawberries
  • 1½ tbsp lemon juice
  • 250g caster sugar
  • 2 mint sprigs
  • 3½ tbsp Summer Cup
  • 1 strawberry and cream Swiss roll, cut into 14 slices
  • 300ml pot whipping cream
  • 300g 0% fat Greek-style yogurt
  • ½ tbsp vanilla bean paste or extract
  • 5g fresh basil, leaves picked
  • 4 meringue nests, roughly crumbled
  • 5 nectarines, stoned and cut into 1cm slices
  • 500g Tesco Finest custard
  • 1 tbsp toasted flaked almonds

Each serving contains

  • Energy

    1575kj
    377kcal     19%

  • Fat

    19g 27%

  • Saturates

    11g 53%

  • Sugars

    38g 42%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 45.4g Protein 6.1g Fibre 4.2g

Method

  1. Hull and halve 400g strawberries and tip into a saucepan with the lemon juice and sugar. Heat over a low heat, stirring regularly, until the strawberries have released their juices and the sugar has dissolved. Increase the heat to medium-high and simmer for 6 mins, stirring occasionally. Pour into a heatproof bowl, add 1 mint sprig and set aside to cool for 10 mins. Chill in the fridge for 1 hr, then remove the mint and stir in 2 tbsp Summer Cup.
  2. When the jam has cooled, lay the Swiss roll on a chopping board and drizzle over the remaining 1½ tbsp Summer Cup. Lay 4 slices on the bottom of a deep, 20cm trifle dish.
  3. In a mixing bowl, whisk the cream to soft peaks, then add the yogurt and vanilla and whisk back to soft peaks. Finely chop 1 basil leaf and 5 mint leaves and fold into the cream with 2 crushed meringues and ¾ of the jam until just swirled through. Layer the dish with some berry cream, custard, the remaining jam, cake, most of the strawberries and nectarines, more meringue and the remaining berry cream. Top with the remaining meringue, fruit, mint and basil leaves and the almonds.

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