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Ingredients

  • 2 meringue nests
  • 2 thick slices madeira cake
  • 2 tbsp fruit compote from a jar
  • 2 scoops vanilla ice cream

Method

  • STEP 1

    Sit the meringue nests on 2 serving plates. Roughly chop up the madeira cake and arrange on top of the meringue nests. Spoon over the compote and top with a scoop of ice cream.

RECIPE TIPS
PINEAPPLE ETON MESS

Roughly crush 2 meringue nests and fold together with 150ml softly whipped double cream, 150ml Greek yogurt and a drained 227g can pineapple chunks.

Goes well with

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