Coffee-walnut Eton mess
By Esther Clark
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
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Prep:20 mins
Cook:2 mins
- Easy
Nutrition per serving
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kcal 574
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fat 50g
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saturates 25g
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carbs 26g
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sugars 23g
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fibre 1g
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protein 4g
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salt 0.1g
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
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.
