Gino D'Acampo’s Strawberry Mess
recipe
Gino D'Acampo’s Strawberry Mess
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Strawberry meringue and ice cream
Ingredients
- Cointreau liqueur to taste
- 200g greek style yoghurt, thick
- 15g icing sugar sifted
- 6 meringues ready made and plain
- 800g strawberries fresh and ripe
- 200g Viennetta ice cream
Serves:
4
Directions
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- Wash, dry and hull the strawberries. If they are large halve them.
- Place 600g of strawberries in a large bowl and pour over 2 tablespoons of the liqueur. Dust with icing sugar, mix gently and chill for an hour.Place 600g of strawberries in a large bowl and pour over 2 tablespoons of the liqueur. Dust with icing sugar, mix gently and chill for an hour.
- Place the remaining 200g of strawberries in a food processor and blitz into a puree adding a dash of liqueur to taste, then chill.
- Cut the Viennetta into 1 cm cubes and place into a large bowl, fold in the yoghurt and chill.
- Roughly crush the meringues into bit-sized pieces and set aside. When you are ready to serve, gently toss the Viennetta, meringue and strawberries together.
- Divide between 4 tall dessert glasses. Drizzle over the strawberry puree.
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