Cherry, rose & pistachio 'Eton mess'
This is a super-speedy twist on the classic. Take out the rose water if you’re not a fan, and use any seasonal fruit to suit. Pistachios look pretty but toasted flaked almonds, pecans or walnuts work well too.
- Prepare20 mins
- Total time20 mins
- 150ml double cream
- 250g Greek strained yogurt
- 1 tbsp icing sugar
- 1 tsp rose water
- 4 meringue nests
- 360g cherries, 8-10 whole, the remainder halved
- 50g pistachios, roughly chopped
- Cooks' Ingredients Rose Petals (optional)
In a medium bowl, use a balloon whisk to whip the cream until just thickened, but still pourable. In a large bowl, beat the yogurt with the icing sugar and rose water until smooth. Carefully fold the whipped cream into the yogurt mixture until just combined.
To assemble, break the meringues into rough chunks and fold through the cream mixture with the halved cherries and most of the pistachios. Divide between 4 bowls or glasses, then top with the remaining pistachios, reserved whole cherries and some rose petals, if liked.
Typical values per serving when made using specific products in recipe