Ready in 10 minutes you have to try this Blueberry eton mess for those times you need a dessert fix but don't have the time.
Serves44
Cook time5 mins5 minutes
Prep time5 mins5 minutes
Ingredients
250g fresh or frozen blueberries
1 tbsp lemon juice
1 tbsp caster sugar
300ml thickened cream
1 tbsp icing sugar
½ tsp vanilla bean paste
5 (50g) Coles Bakery meringue nests, crumbled
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the blueberries, lemon juice, sugar and 2 tbsp water in a small saucepan over low heat. Cook for 5 mins or until the sugar dissolves and the blueberries begin to break down. Set aside to cool completely.
Step 2
Use an electric mixer to whisk the cream, icing sugar and vanilla bean paste in a bowl for 2 mins or until soft peaks form. Fold through crumbled meringue.
Step 3
Spoon some of the cream mixture into serving glasses. Top with some of the blueberry mixture. Continue layering with remaining cream mixture and blueberry mixture, finishing with cream mixture. Serve immediately.
