Take the classic summer Eton mess combo of cream and meringue and give it a festive twist with frozen mixed berries, cinnamon and blackcurrant liqueur

Ingredients

8 serv.

double cream↗600ml ml
Greek yoghurt g
lemon curd4 tbsp tbsp
frozen mixed berries↗ g
icing sugar↗4 tbsp tbsp
cassis↗2 tbsp tbsp
(optional)
pinch cinnamon↗1
meringue
nests

Step-by-step instructions

1
In a small saucepan gently heat the frozen berries, icing sugar and cinnamon until the sugar has dissolved. Remove from the heat, stir in the cassis, if using, and set aside to cool completely.
2
Whip the double cream and Greek yogurt until just holding its shape, ripple through the lemon curd. Break the meringue nests into a glass bowl, or 8 individual glasses. Spoon over half the cream, then half the berries. Repeat with the remaining cream and berries. Serve immediately.

Source: bbcgoodfood.com

Original recipe ↗

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