Cold Desserts Recipes - Eton Mess

Ingredients

• 500g/4 1/4 cups strawberries, roughly chopped

• 45-50ml/3-4 tbsp Kirsch

• 300ml/1 1/4 cups double cream

• 6 small white meringues

• fresh mint sprigs, to decorate

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Method:

1. Put the strawberries in a owl, sprinkle over the Kirsch, then cover and chill in the fridge for 2-3 hours.

2. Whip the cream until soft peaks form, then gently fold tin the strawberries with their juices.

3. Crush the meringues into rough chunks, then scatter over the strawberry mixture and fold in gently.

4. Spoon the strawberry mixture into a glass serving bowl, decorate with the fresh mint sprigs and serve immediately.

Note: If you would prefer to make a less rich version of this desert, use Greek-style or thick and creamy natural yogurt instead of part or all of the cream. Simply beat the yogurt gently before adding the strawberries.