What a great and delicious dessert to share around the dinner table. My Black Forest Truffle Eton Mess mixes the great black forest flavours in a new way.
5 from 1 vote
Prep Time 30mins
Total Time 30mins
Cuisine British, English
750gfrozen summer berries
1200mldouble cream / heavy cream2 pints
60gicing sugar / confectioners sugar
250gbrowniesapproximately 1 supermarket own brand box
1potmini meringuesapproximately 100g
100gkir royale truffles
Pop the frozen fruit and brandy in a saucepan on a low/medium heat and allow to mush down for 5 minutes. Turn it off and leave it to cool.
In a bowl whisk together the double cream, icing sugar and brandy until thick and stiff.
Chop up the brownies into bitesize chunks.
Break up the large meringues into bitesize chunks.
In a large serving dish stud the dish with the meringues, brownies, cream and fruit.
Top with mini meringues and chopped up kir royale truffles.
Serve and enjoy.
•If you want to make it ahead of time you can do everything except add the fruit. Pop the rest in the fridge and add the fruit when you're ready to serve.•If you want to make this recipe non alcoholic then add vanilla extract instead but about a teaspoon to each.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com