Strawberry mess with coconut macaroons

    1 hour 10 min

    Inspired by a traditional Eton mess, I came up with this only because I had coconut macaroons instead of meringue. It turned out to be a delicious little pud that I make often.

    Durham, England, UK
    1 person made this

    Serves: 6 

    • 1 punnet strawberries, hulled and sliced
    • 2 teaspoons caster sugar
    • 375ml whipping cream
    • 1 teaspoon grated orange zest
    • 1 tablespoon cognac or brandy
    • 6 shop bought coconut macaroons, crumbled

    Prep:30min  ›  Extra time:40min  ›  Ready in:1hr10min 

    1. In a bowl, macerate the strawberries: combine the strawberry slices with 2 tsp sugar and let stand at room temp till they release their juices, about 40 mins.
    2. Meanwhile, beat the cream to soft peaks. Fold in the orange zest.
    3. Add 1 tbsp brandy to the bowl with the strawberries. Pour a few tablespoons of the brandy and juice that's now collected in the bowl over the crumbled macaroons, and toss to coat.
    4. To assemble, lay out 6 glasses. In each, make two layers starting with the macaroons, then cream, then strawberries. Place in the fridge till ready to serve (this is a nice make ahead pud).

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