Coffee & Hazelnut Eton Mess

Serves: 4

Preparation time: 15 minutes

Cooking time: 0

What You Need:

  • 400g Strawberries
  • 2tbsp sugar
  • 50g hazelnuts
  • 330ml Arctic Iced Coffee Latte
  • 300ml double cream
  • 4 ready-made meringue nests

What You Do:

  • Hull and chop the strawberries, put them in a bowl, sprinkle with sugar and set aside to macerate.
  • Toast the hazelnuts in a dry frying pan, allow to cool then roughly chop.
  • In a large bowl whisk the cream to firm peaks. Slowly add half of the coffee while you continue whisking.
  • Roughly crush the meringues and stir briefly into the cream. Swirl through half of the strawberries and half of the hazelnuts.
  • To construct the Eton mess, put a spoon full of strawberries into the bottom of 4 glasses, follow with some of the meringue mixture, a drizzle of the remaining coffee and then some hazelnuts.
  • Repeat these layers until the ingredients are used up.  Chill until ready to serve.

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