What’s better than a pavlova? Chocolate Cinnamon Swiss Meringue Eton Mess! This is so delicious and beautiful, with rustic charm. It can be made in either individual servings or in one decadent, glorious mess. There will be no complaints, I assure you.
This dessert needs all of the components to be pre-made, then just quickly assemble when you are ready to serve.
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Need
- 10-12 Chocolate Cinnamon Swiss Meringues pre-made Recipe
- 750 Grams strawberries, washed and hulled
- 100 Grams caster sugar
- 300 Grams pure cream
- 125 Grams crème fraîche
- 2 Teaspoons vanilla bean paste BUY
- 125 Grams raspberries
- Dark chocolate shavings to garnish
Do
- 1
Quarter or slice the strawberries and toss with all but two teaspoons of the caster sugar in a glass bowl. Allow the juices to seep out; this should take around 20 minutes or so.
- 2
Meanwhile, place the remaining sugar, cream, creme fraiche and vanilla bean paste into the Thermomix bowl and whip 20–40 sec/Butterfly/speed 4 until soft peaks form.
- 3
To assemble place a spoonful of the strawberries into the base of each glass. Crumble a meringue on top, followed by a dollop of the cream. Repeat layers
- 4
Scatter the top of the Eton Mess with raspberries and shaved chocolate. Serve immediately.
