Eton Mess
Serves 6 or 4 large dessert portions
-1 box of mini-meringues vanilla flavoured
-1 bunch of fresh rhubarb (all leaves cut off)
-1 punnet of strawberries
-1 punnet of blueberries (or defrost 1 cup of frozen blueberries in a single layer on a paper towel)
-4 little tubs of Dairy Farmer’s Thick & Creamy Homestyle Cheesecake yoghurt
-2 tablespoons of castor sugar
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-If you’re using frozen berries, be sure to defrost them first in a single layer on pieces of paper kitchen towel.. If they’re a little tart, sprinkle over some extra castor sugar
-Preheat oven to 180 degrees celcius
-Chop rhubarb into pieces, about 1cm thick
-Spread chopped rhubarb onto a baking tray lined with baking paper, sprinkle over three quarters of the sugar (reserving the rest for the strawberries) & put in oven to roast for 30 minutes
-Prepare 6 or 4 dessert glasses
-Chop up strawberries, place them in a bowl and sprinkle over remaining sugar and stir
-Put bag of mini vanilla meringues into a larger freezer bag and bash them gently with a rolling pin until they’re mostly broken into pieces. The packet may burst open hence the extra bag
-Open packet and empty all of the meringue pieces into the freezer bag and break apart any whole meringues with your fingers
-When rhubarb is softened, remove from tray and allow to cool (this shouldn’t take too long)
-I then put the rhubarb in another bowl and stir, so it has an almost ‘jam-like’ consistency.. you can add extra castor sugar if it’s too tart for your taste
-Start assembling your Eton Mess desserts
-You want to use about half of the rhubarb in one go, so place rhubarb first in the bottom of all the glasses
-Add a few teaspoons of yoghurt to each glass on top of the rhubarb, then add some strawberries and crushed meringue and a few blueberries
-Keep layering all of your ingredients in the glasses, leaving the remaining rhubarb for the second last layer, then top with yoghurt, a little crushed meringue and a few blueberries
-These gorgeous, yet refreshing desserts can be eaten immediately – alternatively cover each one with a double layer of cling plastic wrap (so as not to absorb any fridge odours), refrigerate and eat within 4 hours otherwise the fruit becomes too watery and doesn’t look appealing in the glass (even though they’ll taste fine)
