A super easy, twist on the classic eton mess. A summer ambrosia dessert that just also happens to be really delicious, and a real crowd-pleaser.
Serves 6-8
500g cream
1/2 cup cold espresso
2 tbsp icing sugar
12 marshmallows, cut into 4
1 x small pack 'fresh as' freeze-dried raspberries (reserve a couple for garnish)
1 x small pack 'fresh as' freeze-dried cherries (reserve a couple for garnish)
1 x small pack 'fresh as' freeze-dried sliced strawberries
70g meringues - crushed (I used store bought)
3 x brandy snaps - crushed (also store bought)
70g dark chocolate, chopped into small pieces.
Whisk the cream, cold espresso and icing sugar together until soft peaks form. Fold in the remaining ingredients and serve immediately. Crush the saved fresh as raspberries and cherries on the top.
This recipe appeared on Miss Polly's Kitchen instagram last December, and I think it deserves a spot here, where it's easier to find the recipe!
