Recipe: Eton Mess
Try Chef Jill’s recipe for Eton Mess, perfect for strawberry season! She appeared on WBTV’s Morning Break for National Strawberries and Cream Day on May 21st.
4 cups strawberries
2 teaspoons caster or vanilla sugar
2 teaspoons pomegranate juice or liqueur (or amaretto)
2 cups whipping cream
1 packet individual meringue cookies or nests
Hull and chop the strawberries and put into a bowl and 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 meringues 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 meringue cream and rest of the fruit mixture together.
Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.