Cranberry Eton Mess with Biscotti By Meg
This is a firm favourite in our house, it’s such an easy dessert to make, people love it, plus this one is with a twist!
Make 8
Ingredients- 1 x Sponge cake or your favourite soft biscuits
- 400 thickened cream
- 600 g Custard
- 2 tblsp of NOGO Cranberry Jam for each serve
- Toasted slivered almonds for serving (50 g)
- Finely chopped mint for serving (3 tablespoons)
- Biscotti (optional) for serving 8 biscuits
- 2 tblsp lemon rind (finely chopped)
Method
- Lay the sponge in rough torn pieces at the bottom of individual bowl (clear glass so you can show off your masterpiece) or a large serving bowl.
- Pour custard over the top
- Spoon the thickened cream over the top
- Spoon the Cranberry Jam
- Repeat this layering technique, depending on serving size
- Once finished sprinkle with almonds, lemon rind and a small amount of the mint
- Then place a Biscotti (or two) into the top of the dessert