Marco’s Eton Mess
Serves 6
A moreish dessert that needs only a spoon – Marco Pierre White
Ingredients
- 2 punnets raspberries
- 2 punnets strawberries
- Icing sugar, to taste
- Kirsch liqueur
- 200g double cream
- 20g icing sugar
- 6 crushed meringues
- 6 balls vanilla ice-cream
- Six sprigs of mint, to garnish
Method
Crush together the raspberries and all except for two of the strawberries so that the fruit becomes a pulp. Season with the icing sugar and Kirsch.
Semi-whip the cream and icing sugar together. Break up the meringues using a stick blender until they are in small chunks. Cut the remaining whole strawberries into wedges.
To serve, place a ball of vanilla ice-cream into the bottom of each of six chilled sundae glasses. Cover the ice-cream with a small amount of pulp and then top with the strawberry chunks. Finally, fold the crushed meringue with the rest of the pulp into the cream to form a rippled effect.
Spoon this mixture into the glasses. Garnish each glass with a sprig of mint.