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Marco Pierre White's Eton Mess

Marco Pierre White's Eton Mess

Over a year ago 13,703 views
Serves: 6

Accompaniment

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Method

  1. 1

    Crush together the raspberries and all except for two of the strawberries so that the fruit becomes a pulp.

  2. 2

    Season with the icing sugar and Kirsch.

  3. 3

    Semi-whip the cream and icing sugar together.

  4. 4

    Break up the meringues using a stick blender until they are in small chunks.

  5. 5

    Cut the remaining whole strawberries into wedges.

  6. 6

    To serve, place a ball of vanilla ice-cream into the bottom of each of six chilled sundae glasses.

  7. 7

    Cover the ice-cream with a small amount of pulp and then top with the strawberry chunks.

  8. 8

    Finally, fold the crushed meringue with the rest of the pulp into the cream to form a rippled effect.

  9. 9

    Spoon this mixture into the glasses.

  10. 10

    Garnish each glass with a sprig of mint.

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