Paul Hollywood’s ultimate seasonal pudding screams ‘summer in a bowl’

Summer has arrived and with the balmy weather comes the urge to enjoy the garden and savour fresh produce, including berries. If you’re seeking a more creative way to relish the season’s fresh bounty, Paul Hollywood may have just the solution.

In his new book Celebrate – brimming with scrumptious baking ideas – he’s shared one of his favourite summer recipes loaded with juicy, sweet strawberries and any other berries you fancy.

Paired with fresh whipped cream and light homemade meringues, this take on Eton Mess is a must-try.

Paul’s known for his delicious sweet bakes and this one won’t let you down either
(Image: No Unauthorized Use)

Eton Mess SERVES 6

Ingredients.

2 large egg whites.

120g caster sugar.

For the mess.

600g strawberries, hulled.

2 tbsp icing sugar.

400ml double cream.

200g thick Greek yoghurt.

200g other summer berries.

1. Preheat the oven to 110°C/100°C fan/gas mark1⁄4 and line a large baking sheet with baking paper.

2. To make the meringues, put the egg whites into a bowl and beat to stiff peaks.

Whisk in the caster sugar a little at a time. When the sugar is fully incorporated the meringue will be shiny and should hold a stiff peak.

3. Place 4 large dollops of the meringue on the lined baking sheet.

Put the remaining meringue into a piping bag with a 1cm star nozzle and pipe into tiny stars on the paper.

4. Place a tray onto the bottom shelf of your oven and bake for 1 hour, or until the meringues peel away from the paper easily.

Leave to cool on a wire rack.

5. For the mess, pop 200g of strawberries into a food processor with 1⁄2 tbsp icing sugar and pulse until you have a purée.

Chop the remaining strawberries into bite-sized pieces.

6. In a large bowl, whip the cream with the remaining 11⁄2 tbsp icing sugar until it forms soft peaks.

Then fold in the Greek yoghurt.

7. To assemble, crumble the large meringues and add them to the cream along with the remaining strawberries.

Fold the crushed meringues and other summer berries through the cream, add the purée and swirl it through.

8. Divide the mixture between 6 serving glasses and top with the tiny meringue stars and berries.

Story Saved

You can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.