Enjoy the Wimbledon Championships with something that conjures the spirit of British Summer and satisfies your sweet tooth.
Our friend Laura from Circle of Pines has created a recipe that goes together like Wimbledon and strawberries.
“English Summertime is the loveliest – and the most elusive – of seasons. Long balmy evenings; rose-scented gardens; the sound of warm rain falling onto hot tarmac; the clink of ice falling into a glass of fresh elderflower cordial. From a distant television comes the soothing ‘plunk, plunk’ sound of a tennis ball, interspersed with murmured commentary, as Wimbledon – that timeless Summer tradition – gets underway.
“Strawberries and cream, Wimbledon’s traditional treat, are two of the principal ingredients in that most English of puddings, Eton Mess. Centuries old, this sweet is one that can be easily tweaked and adapted. For extra Summery depth, I like to macerate my strawberries in homemade elderflower cordial, which leaves them scarlet and glossy. You can easily use shop-bought cordial to the same effect. I also prefer to lighten the cream by combining it with Greek yoghurt, which makes for a fresher, less cloying taste. For my children’s midweek pudding, I make the same recipe, but using all yoghurt. However you prefer yours, the jewel-bright strawberries layered with the cloud-like cream and meringue make for a dreamy Summer dessert.”
Elgin Dessert Dish – £4.20
4 tsp elderflower cordial
250g Greek yoghurt
250ml extra-thick double cream
4 shop-bought meringue nests
4 dessert glasses
- Hull the strawberries (cut off the leaves) and slice them into quarters. Place in a bowl.
- Pour the elderflower cordial over the strawberries and stir. Leave to infuse while you prepare the rest of the ingredients.
- Lightly whip the double cream.
- Use your hands to roughly crumble the meringue nests. Reserve a handful of the largest chunks.
- Stir together the yoghurt and the cream. Add the crumbled meringue nests and stir again.
- Place a couple of spoonfuls of strawberries at the bottom of each dessert glass. Follow with a layer of the yoghurt/meringue/cream mixture. Repeat with another layer of each.
- After the last layer, scatter over a few final strawberries and sprinkle with the reserved chunks of meringue.
- Serve immediately.
(If you would like to make the Eton Mess a few hours in advance, prep up to step six, then cover with cling film and refrigerate. When you are ready to serve, scatter over the final strawberries and sprinkle with the chunks of meringue.)”
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