Name: Eton mess trifle
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 8
Cuisine: British
Ingredients: 1 small jam-filled Swiss roll sliced; 450g strawberry hulled; seeds from 1 split vanilla pod (save the pod for the coulis, below); 2 tbsp icing sugar; 500ml double cream; 150ml pot natural full-fat yogurt; 16 ready-made mini meringues (or use 8 larger meringues broken into pieces); 1 tbsp toasted flaked almond; 140g strawberry chopped; 2 tbsp golden caster sugar; 1 vanilla pod; 100ml sweet sherry

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Eton mess trifle

Eton mess trifle

Cassie Best

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Serves 6 - 8

Easy

Prep: 35 mins

Cook: 5 mins

A star rating of 4.5 out of 5.4 ratingsRate

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Layer a quintessentially British pudding with sherry-steeped strawberries, meringue and cream then top with flaked almonds

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Ingredients

Nutrition

Units:

MetricUS

1 small jam-filled Swiss roll

sliced
450g strawberry

hulled
seeds from 1 split vanilla pod

(save the pod for the coulis, below)
2 tbsp icing sugar
500ml double cream
150ml pot natural full-fat yogurt
16 ready-made mini meringues

(or use 8 larger meringues broken into pieces)
1 tbsp toasted flaked almond

For the coulis

140g strawberry

chopped
2 tbsp golden caster sugar
1 vanilla pod
100ml sweet sherry

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Nutrition: per serving (8)

kcal515
fat37g
saturates22g
carbs38g
sugars35g
fibre1g
protein5g
salt0.2g

low

Method

step 1

First make the coulis. Put all the ingredients in a pan, bring to a simmer and bubble for a few mins until the sugar has dissolved and the strawberries have started to soften. Remove the vanilla pod and tip the strawberries into a blender or food processor. Whizz until smooth, then sieve into a bowl to remove the seeds. Leave to cool.
step 2

You’ll need a large trifle bowl or shallow dish to assemble the trifle. Arrange the Swiss roll slices on the sides and bottom of the bowl and drizzle over about 4 tbsp of the coulis. Cut enough strawberries in half to line the edge of the bowl and place them, cut-side facing out, on top of the Swiss roll layer. Save about 8 nice strawberries for the top of the trifle, slice the remaining ones and mix with 2 tbsp of the coulis.
step 3

Add the vanilla seeds and icing sugar to the cream and softly whip. Fold in the yogurt and ripple through the strawberry coulis. Tip half the cream into the trifle bowl, add the sliced strawberries, then half the meringues. Spoon in the remaining cream. Slice the remaining strawberries into halves or quarters and pop these on top with the remaining meringues and the flaked almonds. Serve immediately, before the meringues start to dissolve.

Recipe from Good Food magazine, May 2013

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A star rating of 4.5 out of 5.4 ratings

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