Grilled Eton Mess Skewers

preparation 5 minutes
cook time 6 minutes
Serves 2

This easy dessert recipe takes the quintessentially British Eton mess and adds an innovative twist by barbecuing the strawberries. The charcoal will add extra layers of depth and flavour, and your guests will be seriously impressed when you rustle this up for dessert!

Recipe taken from Skewered by Marcus Bawdon, published by Dog ‘n’ Bone Books (£16.99) Photography by Marcus Bawdon

Ingredients Method

2 ready-made meringue nests
12 fresh strawberries
2 tbsp extra-thick double cream
Leaves from a sprig of fresh mint, finely chopped
2 pre-soaked wooden skewers

Set up your grill for moderate to high heat, close proximity grilling.

Smash up the meringues (place them in a plastic bag to keep the pieces from going everywhere).

Place 3 strawberries on each wooden skewer and place on the grill. Grill the skewers until the fruit just starts to char and soften, around 2–3 minutes per side. Remove from the grill before they get too soft and fall off the skewer.

Prepare 2 plates with the crushed meringue and a dollop of the cream. Place the strawberry skewers on the meringue and sprinkle the chopped mint over the top. You can then dip the strawberries into the cream and meringue. Heaven.

Ingredients

2 ready-made meringue nests

12 fresh strawberries

2 tbsp extra-thick double cream

Leaves from a sprig of fresh mint, finely chopped

2 pre-soaked wooden skewers

Method

Set up your grill for moderate to high heat, close proximity grilling.

Smash up the meringues (place them in a plastic bag to keep the pieces from going everywhere).