The classic British dessert Eton mess originated at the English boys school Eton College as a simple dish of whipped cream and crushed strawberries. I’ve added the Cointreau (you could use Grand Marnier or another orange liqueur) as it gives a lift to strawberries in the cooler months, when they aren’t as full-flavoured as they are in high summer. Meringue was likely also a later addition, but certainly adds a great textural element – the best ones to use are the large fresh ones from a good patisserie that are crisp on the outside and slightly sticky on the inside; if they’re unavailable, use 60g of packaged meringues. Alongside, I like to keep the bitter orange liqueur theme running with a nip of Grand Marnier, over ice if you like.
- 500g strawberries
- ¼ cup Cointreau
- 1 tablespoon icing sugar
- 150ml crème fraîche
- 150ml single cream
- 2 large meringues, crushed
- Hull strawberries and cut in half or quarters depending on size.
- Place in a bowl, mix through the Cointreau and icing sugar, cover and set aside at room temperature for an hour or so, or refrigerate overnight.
- Combine crème fraîche and single cream and whip until firm peaks form.
- Add to strawberries with meringue and fold gently to just combine.
- Serve in a large bowl or individually.
Looking for more delicious strawberry desserts? Try these: Palmiers w Strawberries and Crème Frâiche ~ Strawberries Romanoff ~ Strawberries with Cointreau ~ Pavlova
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