Creamy eton mess
Ingredients
- 500 ml M&S salted caramel ice cream
- Woolworths Belgian chocolate caramel trifle
- 4 tbsp caramel treat
- 1 cup cream
- 50 g hazelnuts, toasted and ground in a blender
- 70 g icing sugar
- 100 g caster sugar
- 1 tsp lemon juice
- 3 free range egg whites
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To prepare the hazelnut meringues: Beat the egg whites until soft peak then add the lemon juice and continue to beat for another 2 minutes. Gradually add the sugar and icing sugar while continuing to beat until think peaks form.
- Add the hazelnuts and combine into the mixture.
- Preheat the oven to 120 and line a baking tray with silicone paper. Add large spoonful’s of the meringue mixture to the baking tray then bake for 50 minutes to an hour or until the outside of the meringue has set. Switch off the oven and allow the meringues to cool inside until cold.
- In a trifle bowl: Add some of the trifle to the dish. Crush some meringue over followed by some ice cream. Continue this process until all the ingredients are used. Top the dish with the caramel cream which is simply made by whipping the cream and caramel treat together.
- Place in the fridge and allow to set for 3 hours. Remove from the freezer and allow to sit for 15 minutes before scooping and serving.
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