Summer Berry Eton Mess by Truvia

  • Total Time

    1h 55m
    • Prep Time

      25m
    • Bake Time

      1h 30m
  • Serves

    6

  • Skill Level

    Easy
  • Dietary Needs

    GF/NF/RC/RS/Veg
    • Gluten free
    • Nut free
    • Reduced calorie
    • Reduced sugar
    • Vegetarian
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Enjoy delicious fresh summer fruits this year together with crushed reduced sugar meringues, fruit puree and a blend of cream and yoghurt. A lovely light dessert that everyone will want a serving of.

Method

  1. Preheat the oven to 140°C / 120°C (fan).

  2. To make the meringue whisk the egg whites in a clean bowl until stiff and foamy.

  3. Mix together the caster sugar and Truvia before gradually pouring into the whisked egg whites one spoon at a time. Mix until all of the sugar has been added and the meringue looks smooth, light and glossy. Fold in the vanilla extract and make into 12 small mounds on 2 baking sheets lined with baking parchment. Bake for 1 hour 30 mins before removing from the oven and leaving to cool completely on a wire rack.

  4. To make the strawberry puree, blend the strawberries and Truvia in a liquidiser or food processor until smooth. Press through a sieve with the back of a fork and collect the juice.

  5. To make the cream filling whip the cream lightly until just thickened before folding in the crème fraiche.

  6. When ready to assemble crumble and layer the meringue, fresh fruit, cream and strawberry puree together in presentation bowls before serving immediately. Enjoy!

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