Ice Cream Eton Mess

Serves 6-20 Prep Time 12 hours   Rated:


Course Only Video

Course Only Video

Course Only Video

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The Whole Scoop

WELLLLL, you are going to LOVE this one. I was not in the mood to eat anything during the filming of this course, especially ice cream. But the next day was a completely different situation and I have to tell you, run, don't walk and serve this for your next impressive dinner party dessert. It is ultra simple in that all it needs is the components all ready and available. Make this on demand, over and over until you run out of the good stuff. I am so going to make these again, and potentially even again! The great thing about pairing the meringue with the French Vanilla ice cream is that you use the egg whites in one recipe and the egg yolks in the other. (And that my friends is the best no waste excuse I have for you!)

On that note, you can make the mini pavs and then freeze them, ready to assemble on demand as you wish. Such a great make ahead dessert!

So yummy. You are welcome!

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Pre-make all the ingredients as stated. The mini pavlovas need to be completely cold. The ice cream and sorbet fully frozen.


Prepare the berries, slice up the big ones, leave the others whole.


Assemble by placing a mini pavlova in the bottom of each large glass you will use to serve. Add a scoop or two of the French Vanilla ice cream.


Add one smaller scoop of the Raspberry Sorbet. Top with berries, passionfruit and serve immediately.

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The Whole Scoop

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