You can get your preparation done earlier and then assemble it while your Christmas dinner is cooking. I found the meringues softened and became chewy and puffy when made in advance. You can also make one large Eton mess or individual ones.
Serves 6
Prep time 15 min
Skill easy
400g fresh strawberries
1 Tbsp icing sugar
100ml whipping cream
Dash of vanilla extract
100g Greek yoghurt
95-100g meringues (shop bought or homemade)
Method
Put aside 3 strawberries for decoration.
Hull the rest of the strawberries and cut into quarters, place into a bowl and add the icing sugar.
Mash up lightly with a fork and let sit for 10 minutes to allow the juices to flow.
Whisk the cream with a dash of vanilla until soft peaks form.
Fold through the yoghurt.
Add the strawberries and then crush the meringues over the mixture, leaving two to garnish.
Fold through gently so you get a swirl effect.
Spoon into desired moulds. Refrigerate for 30 minutes to 1 hour.
Before serving, crush over the remaining meringues and cut the remaining strawberries into quarters and arrange on the top. Enjoy.
