Peachy-keen Eton mess

    1 hour 50 min

    A deliciously light yet indulgent dessert using new Ski Sensations. If you prefer not to use alcohol in your dessert, you can soak the peaches in orange juice instead, adding a couple of drops of almond extract to get a similar effect.

    2 people made this

    Serves: 4 

    • 2 large egg whites
    • 100g caster sugar
    • 4 (70g) pots Ski Sensations Peaches & Cream
    • 3 to 4 peaches, chopped
    • 60ml Disaronno® amaretto liqueur
    • 1 handful toasted flaked almonds, to decorate
    • grated milk chocolate, to decorate

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Preheat the oven to 110 C / Gas 1/4 and line a baking tray with baking parchment.
    2. Start by making the meringues. Using a handheld electric whisk, beat the egg whites on a medium speed until they are thick and hold stiff peaks when you raise the beaters. Keep beating and, making sure you leave a couple of seconds between each spoonful, start to add the caster sugar a tablespoon at a time. The mixture should become thick and glossy.
    3. Spoon the mixture on to the baking tray in four blobs – don’t worry too much about the aesthetics, they’re going to be crumbled up shortly!
    4. Bake for around 1 1/2 hours. If you’re using a fan oven, they may need slightly more time but you’ll know they are ready by tapping the bottom – they should sound crisp. Remove from the oven and leave to cool on a cooling rack.
    5. Meanwhile, soak the chopped peaches in the liqueur and set aside.
    6. To assemble the dessert, crush the meringues roughly, (keeping a little back to use as topping) and fold them gently into the peaches and cream yoghurt. Spoon into a dessert bowl.
    7. Drain the chopped peaches and layer on top of the crushed meringue mixture.
    8. Top with some more crushed meringue, a few toasted flaked almonds and finally some grated chocolate to finish off.


    The meringues can be made a couple of days before and kept in an airtight container if you are short on time.

    See it on my blog

    At Home With Mrs M

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