Carte D’or: Eton Mess


Preparation Time:

45 minutes


5+ people


    90g thick honey5 large egg whites500ml Greek yoghurt600g Strawberries hulled and sliced800g Cart D’Or Vanilla ice creamSprinkle of toasted almonds for servingSmall bunch mint leaves


Step 1

Preheat the oven to 160°C, and line two baking trays with baking parchment

Step 2
Warm the honey in a saucepan until almost boiling. Remove from the heat.

Using an electric whisk, whisk the eggs whites together in a bowl to soft peak, add the honey very gradually, a few drops at the time and whisk until it leaves a thick fluffy, glossy trail when the whisk is lifted

Step 4
Pipe/ spoon out/ spread your meringue into the baking trays, (the large the meringue you make the longer it will take to cook). Place in the oven for 5 minutes, then reduce the heat down to 100°C and finish baking for 25-30 minutes or until dry and crisp. Remove from the oven and leave to cool down for a few minutes.

Step 5
Layer your “mess” in the following order: yoghurt, strawberries, mint, meringues crushed/wholes, a scoop of Cart D’Or Vanilla ice cream; repeat the above until the serving dish is ready

Step 6
Top with sprigs of mint, whole strawberry and scatter of toasted almonds.

Recipe and Pictures from Carte D’or


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