It’s very hard to go wrong with Eton mess. Basically it’s a deconstructed pav in a cup. What’s not to like?
It is a mess though. Especially if you’ve had a few drinks by the time you get around to putting them together. Note the trashed-ness of the bench. And the blurriness of the photo. But you get the general idea. This is not a precision dessert.
And yes, I could have done it earlier and stuck them in the fridge – but I didn’t have time.
Now, modifications. Well, strawberries were out of season so they didn’t make it in, and we used blueberries instead. Raspberries a-plenty, but who has the time or inclination to puree and sieve? Here instead is how my clever friend Tish made them into a delicious thick sauce. Messily.
The greek yogurt is a good addition – stops it from being too sweet.
Make again – yes, next time I have leftover meringue.
Or if I ruin a pav, this is a great way for it to end up.
Also – leftover raspberry puree freezes nicely to use in cocktails later…
Can I order some of this for our return please?