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Coffee-walnut Eton mess served in a dessert glass

Coffee-walnut Eton mess

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

Get your meringues at the ready to make this alternative Eton mess. With coffee and walnut flavours, it's a grown-up twist on a British dessert classic

  • Vegetarian
Nutrition: Per serving (6)
NutrientUnit
kcal574
fat50g
saturates25g
carbs26g
sugars23g
fibre1g
protein4g
salt0.1g
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Ingredients

  • 400ml double cream
  • 2 tbsp icing sugar
  • 4 tbsp coffee essence
  • ½ tsp vanilla extract
  • 80g walnut halves
  • 2 meringue nests, crushed
  • 120g coffee walnut cake , cut into cubes

Method

  • STEP 1

    Whisk the double cream and icing sugar to soft peaks. Fold through the coffee essence and vanilla extract. Toast the walnut halves in a dry frying pan for 2 mins until just golden, then set aside to cool. Roughly chop the toasted walnuts and fold half through the coffee cream. Layer the coffee cream mixture into dessert glasses with the remaining chopped walnuts, crushed meringue nests and cubed coffee walnut cake, then serve.

Recipe from Good Food magazine, July 2019

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A star rating of 4 out of 5.1 rating
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