Chocolate Strawberry Mess
Search results for Chocolate Strawberry Mess
Ingredients
What you need
250g strawberries, hulled
1 tablespoon icing sugar
35-40g pink or white meringue nests, broken into chunky pieces
250ml PHILADELPHIA Cream For Desserts double cream alternative
60g CADBURY Baking Dark Chocolate, grated
2 whole strawberries, reserved for decoration
250g strawberries, hulled
1 tablespoon icing sugar
35-40g pink or white meringue nests, broken into chunky pieces
250ml PHILADELPHIA Cream For Desserts double cream alternative
60g CADBURY Baking Dark Chocolate, grated
2 whole strawberries, reserved for decoration
Chocolate Strawberry Mess
Search results for Chocolate Strawberry MessIngredients
What you need
250g strawberries, hulled
1 tablespoon icing sugar
35-40g pink or white meringue nests, broken into chunky pieces
250ml PHILADELPHIA Cream For Desserts double cream alternative
60g CADBURY Baking Dark Chocolate, grated
2 whole strawberries, reserved for decoration
250g strawberries, hulled
1 tablespoon icing sugar
35-40g pink or white meringue nests, broken into chunky pieces
250ml PHILADELPHIA Cream For Desserts double cream alternative
60g CADBURY Baking Dark Chocolate, grated
2 whole strawberries, reserved for decoration
A delicious quick dessert with all your favourite ingredients for that special someone on Valentines Day.
Method
1. CUT half the strawberries in half and set aside. Use a fork to mash the remaining strawberries with the sugar to make a rough sauce. Stir in the cut strawberries.
2. PLACE some meringue in the bottom of 2 serving glasses. Spoon over some strawberry mixture, then some PHILLY and grated chocolate. Repeat the layers and refrigerate for at least 30 minutes before serving. Decorate with a whole strawberry prior to serving.
2. PLACE some meringue in the bottom of 2 serving glasses. Spoon over some strawberry mixture, then some PHILLY and grated chocolate. Repeat the layers and refrigerate for at least 30 minutes before serving. Decorate with a whole strawberry prior to serving.
