Strawberry Cheesecake Eton Mess Recipes

Steps:

• Whisk the double cream and cream cheese to soft peaks. Hull the strawberries, then roughly chop half and quarter the rest. Blitz the chopped berries and icing sugar until smooth, then fold through the cream. Layer the strawberry cream into dessert glasses with the quartered berries, crushed meringue nests and crumbled gingernut biscuits and serve.

Steps:

• Transfer the meringue cookies to a large, resealable plastic bag. Use a rolling pin to lightly crush the cookies. (You should have pieces of varying sizes.)
• Trim the berries, discarding the greens. Halve or quarter 1 pound of the strawberries; add to a medium bowl. Blend or mash the remaining 1/2 pound strawberries until you have a chunky purée. Add the strawberry purée, lime zest, lime juice and 2 to 3 tablespoons confectioners' sugar to the chopped strawberries and toss to coat. (The better the strawberries, the less sugar you'll need.)
• In a large bowl, beat the cream with 1 tablespoon confectioners' sugar with an electric mixer on medium-high until whipped cream holds stiff peaks. Fold the crumbled meringue into the whipped cream.
• Starting and ending with the strawberry mixture, layer it with the cream mixture in individual serving dishes (preferably clear cups, bowls or jars), creating as many layers as you like. Serve immediately.

Steps:

• Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1 tablespoon sugar and vanilla extract gradually, continuing to beat until stiff peaks form. Chill in the refrigerator.
• Combine 1/2 of the raspberries, 1/2 of the strawberries, remaining 1 tablespoon sugar, and balsamic vinegar in a bowl. Mash with a fork and chill in the refrigerator until ready to serve.
• To serve, combine mashed fruit and cream in a bowl. Add the remaining strawberries, raspberries, and rose water; fold everything together.
• Place your meringues in a bowl and break them up into a mix of small and big chunks for a good texture.
• Layer meringues and cream mixture into dessert bowls or glasses and serve immediately.

Steps:

• Combine strawberries, 2 tablespoons sugar, balsamic and raspberry vinegars, and basil in a bowl. Let sit until strawberries have released their juices and absorbed all the flavors, at least 15 minutes.
• Whip heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1 tablespoon sugar gradually, continuing to beat until soft peaks form. Add sour cream and cream cheese and mix until evenly blended.
• Sprinkle some sugar into a heavy saucepan until the bottom of the pan is covered with a thin layer. Cook over medium heat and as sugar starts to melt, sprinkle in a little more. Cook and stir until sugar is caramelized and amber in color. Stir in almonds. Remove from the heat and pour onto a sheet of parchment paper. Place another piece of parchment paper on top and use a rolling pin to roll it into a thin layer. Allow to cool, then break into pieces.
• Place some marinated strawberries in the bottom of 4 serving dishes. Layer with cream and top with crushed meringues. Continue layers all the way to the top of the dishes, garnishing the top with caramelized almond pieces, more meringues, and strawberries.

Steps:

• Butter a 20cm springform cake tin and line the base with baking parchment. Put the biscuits in a plastic bag and use a rolling pin to bash them into crumbs - or blitz in a food processor. Melt the butter, then stir it into the biscuit crumbs, mixing thoroughly. Tip into the tin, press down to create a firm layer and put in the fridge for 1 hr to set.
• Using an electric whisk, beat the cheeses, sugar, vanilla seeds and a pinch of salt until thick and smooth. Pour in the double cream and whisk until only just combined. Spoon the filling onto the base, smooth the top and return to the fridge for at least 4 hrs or overnight.
• Half an hour before serving, put the strawberries in a bowl with 2 tbsp icing sugar, the balsamic and scraped vanilla pod. Mix once, then leave the strawberries to soften slightly and release their juices. Push 1/4 of the strawberries through a sieve along with the juices to create a thick purée - or blitz in a food processor.
• To serve, run a knife around the outside of the cheesecake, release it from the tin, then top with the strawberries dotted with the meringues, crushing some as you go. Drizzle over the purée and decorate with flowers, if using.