






About the bake
Enjoy a lightly-layered Summer Berry Eton Mess this summer using crushed reduced sugar meringues, fresh fruit puree and a blend of cream and yoghurt - whether you're trying to make low-sugar choices, or just fancy a lighter version of our Eton Mess recipe this is a lovely light dessert that everyone will want a serving of.
Perfect to prepare and keep chilled until your guests arrive this Jubilee.
Method
Step 1:
Preheat the oven to 140°C / 120°C (fan).
Step 2:
To make the meringue whisk the egg whites in a clean bowl until stiff and foamy.
Step 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.
Step 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.
Step 5:
To make the cream filling whip the cream lightly until just thickened before folding in the crème fraiche.
Step 6:
When ready to assemble crumble and layer the meringue, fresh fruit, cream and strawberry puree together in presentation bowls before serving immediately. Enjoy!
Ingredients
For the Meringues
- 3 Large free range egg white(s)
- 100g Caster sugar
- 30g Truvia calorie free sweetener
- 1/2 tsp Nielsen-Massey Vanilla Extract
For the Strawberry Puree
- 200g Strawberries
- 1 tbsp Truvia calorie free sweetener
For the Cream Filling
- 250g Whipping cream
- 200g Reduced fat creme fraiche
For the Fresh Fruit
- 150g Strawberries (sliced)
- 50g Blueberries
- 150g Raspberries
Utensils
- Whisk
- Large mixing bowl
- Spatula
- Liquidiser
- Food processor
- Sieve
Recipe Reviews
great recipe
Ingredients
For the Meringues
- 3 Large free range egg white(s)
- 100g Caster sugar
- 30g Truvia calorie free sweetener
- 1/2 tsp Nielsen-Massey Vanilla Extract
For the Strawberry Puree
- 200g Strawberries
- 1 tbsp Truvia calorie free sweetener
For the Cream Filling
- 250g Whipping cream
- 200g Reduced fat creme fraiche
For the Fresh Fruit
- 150g Strawberries (sliced)
- 50g Blueberries
- 150g Raspberries
Utensils
- Whisk
- Large mixing bowl
- Spatula
- Liquidiser
- Food processor
- Sieve