ETON MESS
 NIGELLA
Photograph by Lis Parsons
INGREDIENTS

500g strawberries
2 teaspoons caster or vanilla sugar
2 teaspoons pomegranate juice
500ml whipping cream
4 x small meringue nests from a packet
Serving Size : Serves 4
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METHOD

1.Hull and chop the strawberries and put into a bowl. Add the sugar and pomegranate juice and leave to macerate while you whip the cream.
2.Whip the cream in a large bowl until thick but still soft.
3.Roughly crumble in 4 meringues nests – you will need chunks for texture, as well as a little fine dust.
4.Take out a ladleful, or about 100g, of the chopped strawberries, and fold the meringued cream and rest of the fruit mixture together.
5.Arrange on four serving plates or glasses, or in a mound, and top each one with some of the remaining macerated strawberries.
ADDITIONAL INFO

This recipe uses bottled fresh pomegranate juice to encourage the strawberries to ooze out their fragrant summery juices. If you’re making this with out-of-season strawberries, then you stand a chance of using freshly squeezed pomegranate juice, in which case, sprinkle some seeds on top of this voluptuous mound of meringue and berryspiked cream.

REVIEWS

This is a major hit with my family. It has even become part of our Christmas day dinner for the last few years. It's so light and delicious.

makeralfish

Everytime I ask my family what they'd like for dessert they ask for this now. Really yummy treat!

Nickki

One of my best culinary finds of 2008, all thanks to Nigella! I use the recipe for meringues in the wedding section of Feast rather than buying them...I enjoy the extra bit of kitchen 'work' :)

Psappha

Hi there My 7 year old son made this recipe for us over the weekend! What a treat Juanita

JBontoft
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