sharing recipes from one generation to the next
The chief taste tester and I had a long conversation about what this should be named dish, Melbourne mess, Richmond mess, meringue disaster mess, but we decided it was still Eton mess when it’s all said and done, even worth whipping up a batch of meringues or coconut macaroons especially.
My coconut meringue slab, too hard to eat like cookies led me to this scrumptious dessert. You can read what happened to the meringue here.
This is a delicious combo of sweet, tart and bitter flavours, melded together with cream.
1 punnet (250g) raspberries
1 punnet (250g) blackberries
1 punnet (150g) of blueberries
1 tablespoon fine white sugar
2 tablespoons cassis
100g crisp meringue, crushed
60g bitter dark chocolate
300 mls unsweetened whipped cream
Rinse the berries, halve the raspberries and blackberries and squash the blueberries. Put the berries in a bowl, sprinkle over the sugar and liqueur and leave to macerate until you’re ready to put the dessert together.
Just before serving, choose four generously sized serving glasses.
Using half the meringue spoon a generous amount into the bottom of each glass. Repeat the process with the berries and cream then grate a thin layer of chocolate over the top. Repeat the layers, top with chocolate, serve within 1 hour. Serves 4