Greek Yoghurt Eton Mess with Mixed Berries and Maple Meringue
Ingredients
Berry Sauce
- 150g (5¼ oz) mixed berries (I used frozen)
- 1 tablespoon maple syrup (or honey)
Greek yoghurt:
- 400g (14 oz) Greek yoghurt (or any other thick yoghurt)
- 1 tablespoon maple syrup (or honey)
Maple meringue (see note 1)
Instructions
- Heat the berries and maple syrup together for around 10 minutes (or just until they are soft).
- Mush them with a fork a little, then allow them to cool completely.
- Mix the Greek yoghurt with the maple syrup.
- Chop or crumble four meringues (if you are using them) and stir into the Greek yoghurt.
- Divide half of the mixture between two bowls or dishes.
- Pour over half of the berry sauce (again, dividing between the two).
- Top with the remaining Greek yoghurt and then the last of the berry sauce.
- Finish off with fresh berries. Sprinkle some crushed meringue over the top (if using).
- Eat immediately, otherwise the meringue will dissolve (I had my second one the day after, but it was still delicious). Enjoy!
Notes
This recipe for Greek yoghurt Eton Mess first appeared on my former blog, The Culinary Jumble, in 2015. The recipe has been amended slightly and the images are new.
- You don't have to follow my recipe for meringue; use any you like (or omit them completely). They add a little sweetness to the dessert, but are not necessary.
