Add a tempting twist to an all-time classic
Coffee-walnut Eton mess
SERVES 4-6 PREP 20 mins COOK 2 mins EASY V
Whisk 400ml double cream and 2 tbsp icing sugar to soft peaks. Fold through 4 tbsp coffee essence and
1/2 tsp vanilla extract. Toast 80g walnut halves in a dry frying pan for 2 mins until just golden, then set aside to cool. Roughly chop the toasted walnuts and fold half through the coffee cream. Layer the coffee cream mixture into dessert glasses with the remaining chopped walnuts, 2 crushed meringue nests and 120g coffee walnut cake, cut into cubes, then serve.
PER SERVING (6) 574 kcals • fat 50g • saturates 25g • carbs 26g • sugars 23g • fibre 1g • protein 4g • salt 0.1g
Raspberry, pomegranate & rose Eton mess
SERVES 4-6 PREP 15 mins NO COOK EASY V
Take 400g raspberries and blitz half with 1 tsp rosewater (or to taste) in a food processor until smooth. Whisk 400ml double cream and 2 tbsp icing sugar to soft peaks. Fold through the puréed raspberries and 1 tbsp pomegranate molasses. Layer the raspberry cream into dessert glasses with 3 crushed meringue nests and the rest of the raspberries. Sprinkle over 70g pomegranate seeds along with a helping of dried rose petals, if you like.
PER SERVING (6) 415 kcals • fat 36g • saturates 22g • carbs 18g • sugars 18g • fibre 3g • protein 3g • salt 0.1g
Banana-tahini Eton mess
SERVES 4-6 PREP 20 mins NO COOK EASY V
Whisk 4
