This recipe is serving summer time and the living is easy. Creamy mascarpone with a hint of vanilla, laced all the way through with our sweet moreish Strawberry Jam, and finished with the crunch and melt of meringue nest makes for pure heaven.
Strawberry Jam Eton Mess
Serves 4
Ingredients
- 300 g fresh strawberries
- 30 g caster sugar
- 4 meringue nests
- 500 ml double cream
- 250 g mascarpone
- 2 tbsp of honey
- 2 tsp vanilla extract
- 4 tbsp Galloway Lodge Strawberry Jam
Preparation
1. Hull and quarter the strawberries. Toss them with the sugar. Leave them to macerate for
10-15 minutes.
2. 3. Whip the cream with the mascarpone, honey and vanilla until soft peaks form.
Gently fold the strawberry jam through the cream just once or twice, so that ribbons of jam
remain visible.
4. Spoon the cream onto dessert plates. Roughly crush the meringue nests and arrange the
pieces over the top. Finish with the macerated strawberries.
5. Finish with an extra spoonful of Galloway Lodge Strawberry Jam.
Enjoy!