Traditionally made with cream, I opted to use vanilla yogurt in my version of an Eton Mess insteadI had some leftover meringues from the recipe I posted the other day (you can see that over here) so decided to make an ‘Eton Mess’ inspired dessert with them.
Eton Mess is an English dessert which has been known by this name since the 19th century, and which is traditionally served at Eton College’s annual cricket game against students of Winchester College. (For those who may not know of it, Eton College is a well known British boy’s school founded in 1440 by King Henry VI.)
The traditional ‘Eton Mess’ is made with (sweetened) strawberries, cream and meringue pieces but I used vanilla yogurt in place of the cream in mine -:
Eton Mess is an English dessert which has been known by this name since the 19th century, and which is traditionally served at Eton College’s annual cricket game against students of Winchester College. (For those who may not know of it, Eton College is a well known British boy’s school founded in 1440 by King Henry VI.)
The traditional ‘Eton Mess’ is made with (sweetened) strawberries, cream and meringue pieces but I used vanilla yogurt in place of the cream in mine -:
Eton Mess Inspired Dessert
2 – 3 Vanilla Meringues, broken into pieces
150 ml tub Vanilla Yogurt (you could also use flavoured yogurt – or cream)
Handful of strawberries, washed & chopped
Place half of the broken meringues into the bottom of a wine glass. Top with a couple of spoons of the yogurt, then add some strawberries. Repeat the layers until the glass is full. Serve quite soon, as if you leave the meringues to stand like this for too long, they do begin to break down and ‘melt’ a little.
2 – 3 Vanilla Meringues, broken into pieces
150 ml tub Vanilla Yogurt (you could also use flavoured yogurt – or cream)
Handful of strawberries, washed & chopped
Place half of the broken meringues into the bottom of a wine glass. Top with a couple of spoons of the yogurt, then add some strawberries. Repeat the layers until the glass is full. Serve quite soon, as if you leave the meringues to stand like this for too long, they do begin to break down and ‘melt’ a little.
