Helen Goh’s recipe for frozen Eton mess with plum, coconut and raspberry | The sweet spot

Helen Goh’s recipe for frozen Eton mess with plum, coconut and raspberry | The sweet spot

The classic British dessert, but with a frozen twist, captures all of the charm of the original with a welcome chill for summer I love the glorious unruliness of Eton mess, all billowy cream, crushed meringue and tumbling fruit. This frozen version captures all of that charm but in a sliceable, make-ahead dessert that’s perfect for August entertaining. The fruit can even be cooked a day in advance, leaving little more to do than whip everything together before freezing. Thanks to the condensed milk, the cream freezes surprisingly softly, while the meringue keeps its gentle chew and the toasted coconut adds a welcome crunch and nuttiness. Late summer plums bring a lovely tartness that balances the sweetness beautifully, though apricots, peaches and nectarines would also work well. Continue reading...