A neat twist on Eton mess
(59 votes)
Cook: 1 Hour 35 Mins
Serves: 12
Price: 63p per serving
Nutritional Information
Each 96g serving contains
Energy
783kj
187kcal
783kj
187kcal
9%
Fat
10.2g
10.2g
Med
15%
15%
Saturates
5.9g
5.9g
Med
30%
30%
Sugars
20.8g
20.8g
High
23%
23%
Salt
0.06g
0.06g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
816kj/195kcal
Typical energy values per 100g:
816kj/195kcal
Ingredients
3 egg whites
175g caster sugar
1tsp white wine vinegar
1tsp cornflour
1tsp vanilla essence
200ml double cream
250ml Innocent Pomegranate Magic Smoothie
150g raspberries
2tbsp pomegranate seeds
4 figs, cut into thin wedges
10g Dr. Oetker Giant White Chocolate Stars
20g pistachio nuts, deshelled and roughly chopped
Mint leaves, to decorate
1tbsp Asda Shimmer Sugar
Method
1
Preheat the oven to 120C/100C Fan/Gas ¼. Line a baking tray with baking paper.
2
Beat the egg whites until stiff peaks form. Slowly whisk in the sugar, 1tbsp at a time, until stiff and glossy. Fold in the vinegar, cornflour and vanilla essence.
3
Using a dessertspoon, put spoonfuls of the meringue in a wreath shape, making sure they touch, and make a small dip in the top of each (these will be filled with cream later). Bake for 1 hr 15 mins, then turn off the oven and leave the wreath to cool inside.
4
When you’re ready to serve, whisk the cream with 75ml of the smoothie until soft peaks form. Stand the wreath on a serving plate and spoon a little of the cream mixture onto each meringue mound.
5
Arrange the fruit, chocolate stars, pistachios, mint and shimmer sugar all over the meringue wreath, then drizzle over the remaining smoothie.