Greek Yoghurt Eton Mess with Mixed Berries and Maple Meringue
Ingredients
Berry Sauce
- 150g (5ΒΌ oz) mixed berries (I used frozen)
- 1 tablespoon maple syrup
Greek yoghurt:
- 400g (14 oz) Greek yoghurt
- 1 tablespoon maple syrup
Maple meringue (see notes)
Instructions
- Heat the berries and maple syrup together for around 10 minutes, until the berries are soft. Mush them with a fork a little, then allow them to cool completely.
- Mix the Greek yoghurt with the maple syrup.
- Chop or crumble four meringues (this will depend on what size you are using) and stir into the Greek yoghurt.
- Divide half of the mixture between two bowls or dishes.
- Pour over half of the berry sauce (again, dividing between the two).
- Top with the remaining Greek yoghurt and then the last of the berry sauce.
- Finish off with fresh berries. Sprinkle some crushed meringue over the top (and put a whole one in the top for decoration).
- Eat immediately, otherwise the meringue will dissolve (I had my second one the day after, but it was still delicious). Enjoy!
Notes
You don't have to follow my recipe for meringue; use any you like (or omit them completely).