Eton Mess for coffee lovers

The addition of coffee and hazelnuts to this classic British summertime dessert make this a truly memorable dish. It is so quick and easy to put together and guaranteed to wow friends and family alike!

Serves:  4

Preparation time: 15 minutes

What You Need

400g Strawberries

2tbsp sugar

50g hazelnuts

330ml Arctic Iced Coffee Latte

300ml double cream

4 ready-made meringue nests

What You Do

Hull and chop the strawberries, put them in a bowl, sprinkle with sugar and set aside.

Toast the hazelnuts in a dry frying pan, allow to cool then roughly chop.

In a large bowl whisk the cream to firm peaks. Slowly add half of the coffee while you continue whisking.

Roughly crush the meringues and stir briefly into the cream. Swirl through half of the strawberries and half of the hazelnuts.

To construct the Eton mess, put a spoon full of strawberries into the bottom of 4 glasses, follow with some of the meringue mixture, a drizzle of the remaining coffee and then some hazelnuts.

Repeat these layers until the ingredients are used up.  Chill until ready to serve.

Recipe courtesy of: Arctic Iced Coffee