Strawberry Baileys Eton mess


Recipe may contain milk, soy, egg and lactose.

This jelly cup for adults has jelly, Baileys, meringue and cream for a delicious trifle-style dessert that’s a no-bake breeze.

8 Ingredients

  • 85g Aeroplane Original Raspberry jelly crystals

  • 625g fresh strawberries, hulled, sliced

  • 55g (1/4 cup) caster sugar

  • 500g cream cheese, at room temperature, chopped

  • 125ml (1/2 cup) Baileys Strawberries & Cream Flavour liqueur, plus extra, to serve (optional)

  • 300ml thickened cream

  • 100g packet meringue kisses

  • Icing sugar, to dust

6 Method Steps

  • Step 1

    Prepare the jelly

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    (85g Aeroplane Original Raspberry jelly crystals) following packet directions. Divide the mixture among eight 310ml (11 /4 cup) serving glasses or jars. Place in the fridge for 3 hours or until set.

  • Step 2

    Meanwhile, place 250g strawberries, 1 tablespoon caster sugar (55g (1/4 cup) caster sugar) and 2 tablespoons water in a small saucepan. Bring to the boil over medium heat. Reduce heat to medium-low and simmer for 4-5 minutes or until the strawberries (125ml (1/2 cup) Baileys Strawberries & Cream Flavour liqueur, plus extra, to serve (optional)) have softened. Use a stick blender or food processor to puree until smooth. Transfer the strawberry mixture to a bowl and place in the fridge until required.

  • Step 3

    Use electric beaters to beat the cream cheese (500g cream cheese, at room temperature, chopped) and remaining caster sugar in a large bowl until smooth. Gradually add the Baileys, beating until well combined.

  • Step 4

    Beat the cream (300ml thickened cream) in a separate bowl until firm peaks form. Fold the cream through the cream cheese mixture. Crumble two-thirds of the meringues (100g packet meringue kisses) and fold through the cream mixture with 250g remaining strawberries.

  • Step 5

    Divide the cream mixture among the glasses. Reserve half of the strawberry mixture. Top the glasses with the remaining strawberry mixture and some of the remaining strawberries. Place in the fridge until ready to serve.

  • Step 6

    Drizzle over the reserved strawberry mixture then decorate with the remaining whole meringues and strawberries. Dust with icing sugar and drizzle over a little extra Baileys, if using.

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Recipe Notes

For a choc hit, use Baileys Red Velvet Cupcake liqueur. For a tropical twist, use pineapple jelly, replace berries with mango and Baileys with Malibu.

Image by Liz Macri And Jeremy Simons

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