Coffee Walnut Eton Mess

• cream↗400ml ml
• powdered sugar↗2 tbsp tbsp
• coffee essence↗4 tbsp tbsp
• vanilla extract↗½ tsp tsp
• walnuts↗80g g

  halves

• meringue2

  nests, crushed

• coffee‑walnut cake120g g

  cut into cubes

Step-by-step instructions

1. 1

   Whisk the cream and powdered sugar to soft peaks. Gently fold in the coffee essence and vanilla extract. Toast the walnut halves in a dry pan for 2 minutes until golden, then set aside to cool. Roughly chop the toasted nuts and fold half of them into the coffee cream mixture. Layer the coffee cream mixture in dessert glasses together with the remaining chopped nuts, crumbled meringue nests and cubed coffee‑walnut cake, then serve.