Boozy berry Eton mess
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4–6
- Dietary
- Nut-freeVegetarian
This is a decadent Eton mess taken to the next level, with gin-soaked berries adding a real kick to this creamy dessert.
By Alex Greene
From B&B by the Sea
Ingredients
- mixed berries: 500g/1lb 2oz mixed berries, such as strawberries, raspberries, blackberries or blueberries, hulled and chopped
- caster sugar: 2 tsp caster sugar
- gin: 150ml/5fl oz gin
- double cream: 500ml/18fl oz double cream
- meringue: 4 meringue nests (homemade or shop-bought)
- mint: fresh mint leaves, to decorate
- icing sugar: icing sugar, to decorate
Method
Place the berries in a shallow bowl or dish. Spread the berries out as much as possible in one even layer so they absorb the gin and sprinkle with the caster sugar. Pour the gin over the berries and set aside for 10 minutes or so. The longer you leave the berries, the boozier they will be.
Meanwhile, whip the cream in a bowl until it visibly thickens. Crush three of the meringue nests and fold them into the whipped cream. Drain the berries and set a few aside for decorating.
In serving glasses or bowls, alternate a spoonful of the meringue cream mixture with spoonfuls of the boozy berries to create a layered Eton mess. Crumble the remaining meringue nest over the top. Decorate with a few berries and a few mint leaves. Dust some icing sugar over the top and serve.
Recipe tips
If this is slightly too much booze for you, using less will work just as well.
