Eton Mess

There is no variation of this pudding I don't like, and I must have made several in my time. This one uses bottled, proper 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 berry-spiked cream.

Photo: Eton Mess

TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.

Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you will need chunks for texture as well as a little fine dust.

Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.

Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.

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5

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  • on April 04, 2013

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    Absolutely awesome! I didn't have pom juice, so I used orange juice, it was so good. Add the crunch meringues right before serving. So much better than just strawberries and cool whip.

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  • on December 19, 2012

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    I have fond childhood memories of this and it still is to this day one of my fav treats!

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  • on May 22, 2012

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    AMAZINGGGG. add the meringue just before you serve though otherwise it disintegrates into the pudding and though it tastes amazing regardless... you can't find those crunchy yummy bits that make it something besides a beautiful bowl of strawberries and cream.

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