Strawberry Eton mess

VALENTINE’S is upon us already!

And if, like me, you simply haven’t had time to prepare anything, then fear not - absolutely no cooking required for this gem!

Topically, it’s with strawberries and cream - simple, exciting, plus it’s such fun to build.

I always add my other half’s favourite ice cream, too, just to make it extra special.

Ingredients:

400g Strawberries, hulled and quartered

300ml double cream

2 tbsp caster sugar (or sugar substitute

4 meringues, broken up 6 scoops of quality ice cream 2 tsp Cointreau or Baileys I Crunchie or small chocolate bar or cocoa nibs

Mint and crushed meringue for decoration

You will need two sundae glasses for serving

Method:

In your blender, puree half of the strawberries with 1 tbsp sugar. In a bowl, whip the cream with the remaining sugar.

Refrigerate both for later.

When ready to serve: Smash your Crunchie or chocolate bar and set aside.

Line your sundae glasses with a few tablespoons of the strawberry puree and top each with your first scoop of ice cream.

Layer the strawberries, cream, meringue and ice cream between the glasses finishing with a scoop of ice cream.

Top each filled serving glass with a teaspoon of Cointreau or Baileys.

Finish by sprinkling the crushed chocolate, meringue and mint garnish plus any remaining sauce.

Very quickly serve. Happy Valentine’s!

I know they are obviously not in season, but strawberries certainly tick the anti-oxidant box: packed with vitamin C, of course, as well as vitamin E, folate, potassium, calcium and dietary fibre, which makes them a perfect health food, especially skin health.

Lesley is studying a BSc Hons nutrition & health degree at Edge

Hill University. She and her husband, Roberto, also own Roberto’s Italian, on Ocean Plaza, Southport.

For more of her recipes, go to: Twitter: @LYatesNutrition and Roberto’s: Facebook.com/ robertossouthport