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.
11 ingredients6 steps
Gluten Free
Nut Free
Vegetarian
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!
