Thermomix Chocolate Eton Mess
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.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 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
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.
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.
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
Scatter the top of the Eton Mess with raspberries and shaved chocolate. Serve immediately.
This is just one of our Insider recipes. Join us today and start cooking!
That's all the recipes!
No more recipes to load