Raspberry, pomegranate & rose Eton mess
Whip up a speedy, no-cook summer dessert with this twist on an Eton mess, with rosewater, pomegranate and raspberry. Top with dried rose petals for the wow factor
Coffee-walnut Eton mess
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6
Skip to ingredients
- 400ml double cream
- 2 tbsp icing sugar
- 4 tbsp coffee essence
- ½ tsp vanilla extract
- 80g walnuthalves
- 2 meringuenests, crushed
- 120g coffee walnut cakecut into cubes
Nutrition: Per serving (6)
- kcal574
- fat50g
- saturates25g
- carbs26g
- sugars23g
- fibre1g
- protein4g
- salt0.1g
Method
step 1
Whisk the double cream and icing sugar to soft peaks. Fold through the coffee essence and vanilla extract. Toast the walnut halves in a dry frying pan for 2 mins until just golden, then set aside to cool. Roughly chop the toasted walnuts and fold half through the coffee cream. Layer the coffee cream mixture into dessert glasses with the remaining chopped walnuts, crushed meringue nests and cubed coffee walnut cake, then serve.
