This is a bit of a spontaneous post. Following on from a spontaneous dessert. One that involved making a mess. Literally. But also entailed some cleaning up as well. A bit of a clean up your fridge dessert if you will.
I happened to have a lot of leftover shoot ingredients these days. Cream and meringues this time (I’m not complaining though). And that’s the story of how this dulce de leche eton mess came about. A bit of Latin and British all in a days work- didn’t I tell you I like combining cultures on a single plate?
Adapt this recipe to suit your own tastes. Depending on how sweet your meringues are, or your palate, you may or may not want to increase the amount of dulce de leche. Same goes for any of the other ingredients really. I had mine with extra digestives, Maryam with extra bananas and Hassan skipped everything but the dulce de leche.
I still have an abundance of meringues so expect more recipes using these puffs of goodness soon.
Banoffee Eton Mess
300 ml double cream
6 tbsp dulce de leche
6 small meringues, roughly crushed
4 digestive biscuits, roughly crushed
3 bananas, sliced
3 tbsp sliced almonds
Whip the cream until soft peaks form. To assemble, gently stir dulce the leche through the cream. Fold through meringues and digestives. Top with bananas and almonds and serve immediately.