Grown up Eton Mess recipe

  • Serves 6
  • 20 mins to prepare and 2 hrs 30 mins to cook
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berries
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Added 39 months ago

Prepare the berries: wash all berries and hull strawberries. Cut strawberries into quarters and lightly crush berries with a potato masher.

Mix the berries with the brown sugar, Chambord and lemon juice and let macerate in the refrigerator for at least 2 hours. The sugar and lemon will soften the fruit and the juice will make a delicious sauce.

Whip the double cream to firm peaks, sprinkling in the icing sugar and adding the vanilla essence at the end.

Fold the soft berries and juice into the whipped cream, mixing just enough to have the fruit and juice streaked through the whipped cream.

Take the meringue nests and break into 1-2″ pieces. Layer the meringue pieces and the berry cream mixture in serving glasses.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 400g Fresh ripe berries — strawberries, blueberries, raspberries, blackberries
  • 50g Light brown sugar
  • 50ml Chambord liqueur
  • 25ml Freshly squeezed lemon juice
  • 300ml Double cream
  • 1 tsp Vanilla extract
  • 100g Ready made meringue nests
  • 50g Icing sugar
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