Ingredients Jump to Instructions ↓

  1. 2 meringue nests

  2. 2 thick slices Madeira cake

  3. 2 tbsp fruit compote from a jar

  4. 2 scoops vanilla ice cream

Instructions Jump to Ingredients ↑

  1. Sit the meringue nests on 2 serving plates. Roughly chop up the Madeira cake and arrange on top of the meringue nests. Spoon over the compote and top with a scoop of ice cream.

  2. Pineapple Eton mess Roughly crush 2 meringue nests and fold together with 150ml softly whipped double cream, 150ml Greek yogurt and a drained 227g can pineapple chunks.


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