Cherry bomb eton mess

Recipe from: Deceber 2011

Ingredients 6
Servings 2
Time 00:15


  • 2
    Kirch or cherry liqueur
  • 125
    fresh cream
  • 2
    castor sugar
  • 250
    meringues, broken
  • 16
    cherries soaked in brandy, reserving a few teaspoons of the liquid
  • 8
    fresh cherries


Whip the fresh cream with the Kirsch and sugar till soft peaks form.

Layer the cream, broken meringues and fresh and brandied cherries on a serving plate.

Drizzle some of the brandy from the cherry bombs over.

Serve immediately.

Chef's tips:
Crumble in some ginger cookies for more of a Christmassy feel and another layer of flavour.

Ensure you use good pavlova quality meringues, not the dry cardboard variety.

Reprinted with permission of The Food and the Fabulous.
To read The Food and the Fabulous' blog, click here.

Read more on: festive 2014  |  recipes

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