2 cups heavy cream, divided
2 ounces bittersweet chocolate (60% cacao)
4 cups lightly crushed store-bought meringues
1 cup strawberries, rinsed, stems removed, and halved
1 cup raspberries, rinsed
½ cup shelled pistachios, roughly chopped
This is a spin on the classic Eton mess, which is a popular dessert where I’m from. A mixture of cream, meringue, and fruit, it’s painless to prepare. Berries are my choice of fruit, but feel free to change this up to your own whims and taste.
PREP: 3 minutes
COOK: 10 minutes
CLEAN: 5 minutes Directions:
In a heavy saucepan, heat ½ cup of the cream on low until a light simmer. Turn off heat. In a heatproof bowl, pour cream over chocolate. Stir together, set aside, and let cool for 5 minutes.
Whip remaining 1½ cups cream to form soft peaks. Set aside.
Place ½ cup crushed meringues into each of 4 serving bowls or small mason jars or martini glasses.
Sprinkle with the berries of choice, then drizzle with chocolate. Top each with remaining meringue, berries, chocolate sauce, and finally whipped cream.
Top with chopped pistachios.
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