Did someone say Eton mess? We'll have two servings, please. Hint: make double the batch because, like us, you'll want seconds, too!
Serves1010
Prep time20 mins20 minutes, + 30 mins standing time
+ 30 mins standing time
Ingredients
250g strawberries
150g fresh or frozen blackberries
250g raspberries, torn
1 orange, juiced
½ lime, juiced
⅓ cup (55g) icing sugar mixture
3 tsp vanilla bean paste
500g crème fraîche
300ml thickened cream
9 Coles Meringue Nests, halved
10 Coles Macarons, halved
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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
Coarsely chop half the strawberries. Place in a bowl with blackberries and half the raspberry. Add the orange juice, lime juice, ¼ cup (40g) icing sugar and 1 tsp vanilla. Use a fork to coarsely crush the berry mixture. Set aside for 30 mins or until berries release their juice.
Step 2
Use an electric mixer to whisk the crème fraîche, cream, remaining icing sugar and remaining vanilla in a large bowl until firm peaks form. Use a slotted spoon to add the berry mixture, reserving the juices in the bowl. Gently fold to marble.
Step 3
Arrange one-third of the meringue and macaron in a serving dish and top with dollops of crème fraîche mixture. Repeat layering with the remaining meringue, remaining macaron and remaining crème fraîche mixture.
Step 4
Thinly slice remaining strawberries. Sprinkle over meringue mixture in the dish with remaining raspberry. Drizzle with reserved syrup. Serve immediately.
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