Recipes
Cranberry Eton mess traybake
Tangy cranberries and cool mint leaves add extra flair to this creamy meringue dessert
Tangy cranberries and cool mint leaves add extra flair to this creamy meringue dessert
(1 votes)
Cook: 1 Hour 30 Mins
Serves: 6
Price: 37p per serving
Nutritional Information
Each 97g serving contains
Energy
1132kj
271kcal
1132kj
271kcal
14%
Fat
13.5g
13.5g
Med
19%
19%
Saturates
8.3g
8.3g
Med
42%
42%
Sugars
34.5g
34.5g
High
38%
38%
Salt
0.07g
0.07g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1167kj/279kcal
Typical energy values per 100g:
1167kj/279kcal
Ingredients
2 medium egg whites (use the yolks in another dish)
115g caster sugar
200g jar Asda Cranberry Sauce
150ml double cream
25g dried cranberries
30g mint leaves
Method
1
Preheat the oven to 130C/110C Fan/Gas ½. Line a baking tray with baking paper.
2
Whisk the egg whites, using an electric mixer, until they form stiff, glossy peaks.
3
Add the sugar, 1 heaped tsp at a time, whisking on a high speed after each addition until you have a meringue mixture.
4
Spread the mixture out on the baking tray to form a rectangle 24cm x 15cm. Bake for 1 hr 15 mins – the meringue is cooked when it can be lifted off the baking paper easily. Remove from the oven and allow to cool completely.
5
Put the cranberry sauce in a small bowl and stir to soften.
6
Whip the cream until thick enough to hold its shape.
7
Break the cooled meringues into pieces and transfer to a serving dish. Top with dollops of the cream and a drizzle of the cranberry sauce, then scatter over the cranberries. Garnish with the mint and serve with the remaining cranberry sauce on the side.