Pineapple and Cherry Eton mess
• 1 can (565g) Del Monte® Pineapple Slices in Juice
• 600ml double cream
• 2 tbsp icing sugar
• 200g Greek yoghurt
• 6 meringue nests
• 100g dried cherries
• Fresh cherries to garnish
1)Drain the can of pineapple slices (reserving the juice) and cut the slices into small pieces. 2) Whisk the double cream and icing sugar until soft peaks form, then fold in the Greek yoghurt and 2 tbsp of the reserved pineapple juice until smooth. 3) Break the meringue nests into pieces, so you’ve got a nice mix of sizes, and gently fold into the cream along with the pineapple pieces and dried cherries until combined. 4) Divide between 6 glass tumblers, top with a fresh cherry and serve immediately.
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This is a bit of a showstopper, but you can easily halve the quantities (except for the fruit salad) and just make one cake if you'd prefer to serve fewer people.
What you will need: 2 X 20cm square, lined cake tins; candymaker's thermometer. If using round tins, you will need 2 x 22/23cm (9") tin.