ETON MESS TRIFLE
Layer a quintessentially British pudding with sherry-steeped strawberries, meringue and cream then top with flaked almonds
Provided by Cassie Best
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 12
Steps:
- First make the coulis. Put all the ingredients in a pan, bring to a simmer and bubble for a few mins until the sugar has dissolved and the strawberries have started to soften. Remove the vanilla pod and tip the strawberries into a blender or food processor. Whizz until smooth, then sieve into a bowl to remove the seeds. Leave to cool.
- You'll need a large trifle bowl or shallow dish to assemble the trifle. Arrange the Swiss roll slices on the sides and bottom of the bowl and drizzle over about 4 tbsp of the coulis. Cut enough strawberries in half to line the edge of the bowl and place them, cut-side facing out, on top of the Swiss roll layer. Save about 8 nice strawberries for the top of the trifle, slice the remaining ones and mix with 2 tbsp of the coulis.
- Add the vanilla seeds and icing sugar to the cream and softly whip. Fold in the yogurt and ripple through the strawberry coulis. Tip half the cream into the trifle bowl, add the sliced strawberries, then half the meringues. Spoon in the remaining cream. Slice the remaining strawberries into halves or quarters and pop these on top with the remaining meringues and the flaked almonds. Serve immediately, before the meringues start to dissolve.
Nutrition Facts : Calories 515 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
ETON MESS
This dessert is divine. It's so pretty served in clear martini-type glasses. If you like, you can layer the cream and strawberry mixture as shown in the photo. You can also add blackberries for extra flavor and color.
Provided by CucinaItaliana
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
- Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
- Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
- Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
- Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
- Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 61.9 g, Cholesterol 40.8 mg, Fat 11.3 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 6.9 g, Sodium 150.5 mg, Sugar 57.5 g
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