Eton Mess with toasted almonds and grated chocolate

Tue, 9 August 2022

What you need 

• A blender 
• A sieve 
• A large bowl 
• Serving dishes 

Ingredients 

• 450g strawberries, hulled 
• 1 tbsp icing sugar 
• 570ml carton fresh cream 
• 4 meringue nests 

 

To decorate: 

 

• Grated chocolate 
• 50g of flaked almonds 

 

How to: 

 

1. Chop half the amount of strawberries and place in a blender with the icing sugar. Blitz it into a puree, then, using a sieve, sieve out the strawberry seeds. 
2. Cut up the remainder of the strawberries and whip the cream. 
3. Then break up the meringues into small pieces and then place them into a large bowl. Add the chopped strawberries into the bowl and fold in the cream. 
4. Next, fold in all of the puree except for 2 tablespoons to incorporate a marbled effect. 
5. Then, place into a serving dish, spooning the rest of the puree over the surface. 
6. To finish off, sprinkle with the toasted almonds and grated chocolate.