Boysenberry Eton mess
For its sheer simplicity Eton mess is always a favourite for a quick dessert. We’ve simplified it further using boysenberry yoghurt serving alongside a fast do-ahead boysenberry compote made from frozen berries. Make or use bought meringues to finish.
250g (approx 2 cups) frozen boysenberries
grated zest and juice 1 lemon
¼ cup sugar
1 teaspoon cornflour mixed with 1 tablespoon water
12 meringues
1 x 380g tub Clevedon Buffalo Co Boysenberry yoghurt
70g (¼ cup) slivered almonds, toasted or a couple of squares of chocolate, grated
Put the boysenberries in a small saucepan with the lemon zest and juice and sugar and bring up to a simmer, cook for a few minutes to dissolve the sugar. Add the cornflour slurry, cook until lightly thickened then set aside to cool.
When ready to serve put a small spoonful of compote into each glass or serving dish. Crumble in some of the meringues and add a dollop of yoghurt. Repeat once more. Scatter with almonds or grated chocolate to serve.