raspberry yoghurt ‘mini eton mess’

Raspberries, cream and meringues: the quintessential summer dessert. The fluffy, ethereal cream in my Raspberry Yoghurt ‘Mini Eton Mess’ can be flavoured with any number of combinations; fruit, chocolate, coffee, caramel, spices and citrus, which would all be fabulous. So, what are you waiting for?

Ingredients:

  • 250 grams raspberries + extra for garnishing (optional)
  • 150 grams raspberry jam
  • 2–3 tablespoons of runny honey
  • 1 teaspoon Azada Olive Oil & Lemon
  • 125 grams cream, softly whipped
  • 245 thick plain yoghurt
  • 8 purchased meringues / 40 grams mini meringues

Preparation time 20 minutes
Cooking time 10-15 minutes
Makes 4
Gluten free | Vegetarian 

Preparation: 

​Place the raspberries and runny honey in a medium saucepan. Cook for 10 minutes until the raspberries are soft and the juices are thick and syrupy. Using a fork, gently crush half of them and add Azada’s Olive & Lemon and the raspberry jam, quickly stir and set aside to cool. Fold the cream and yoghurt together in a bowl. To assemble. Depending on the type of meringue, either place or crumble the meringue in the serving glasses, then top with a generous spoonful of cream and then the cooled, syrupy raspberries. Repeat, with the remaining ingredients to create another layer. Top with fresh raspberries and serve.

Chef’s Tip

You can use any type of summer berry and accompanying jam with this super simple recipe! If you don’t want to use fresh fruit, you omit the fruit and jam for 500 grams of frozen fruit and follow the same method.

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