strawberry ‘n’ mascarpone mess

Our Strawberry ‘n Mascarpone limited edition yoghurt with a touch of balsamic gives a taste tingling twist to a classic Eton Mess. Give our recipe from Olivia Williamson a whirl for your next dinner party or summer BBQ.

Alrighty you'll need:

  • 4 egg whites
  • ¼ tsp. cream of tartar
  • Pinch of salt
  • 40g caster sugar
  • 450g The Collective Strawberry ‘n’ Mascarpone yoghurt
  • Approx 20g freeze dried strawberries, chopped finely
  • 6-8 mini meringues, plus more for serving
  • Fresh strawberries, to serve
  • 2 large handfuls pistachio nuts, roughly chopped, to serve

Alrighty you'll need:

  • 4 egg whites
  • ¼ tsp. cream of tartar
  • Pinch of salt
  • 40g caster sugar
  • 450g The Collective Strawberry ‘n’ Mascarpone yoghurt
  • Approx 20g freeze dried strawberries, chopped finely
  • 6-8 mini meringues, plus more for serving
  • Fresh strawberries, to serve
  • 2 large handfuls pistachio nuts, roughly chopped, to serve

Now you just need to:

  1. Line a loaf tin with greaseproof paper.
  2. Whisk the egg whites, cream of tartar, salt and sugar with an electric whisk for about 5 minutes until thick, glossy and holding its shape.
  3. Put the yoghurt into a large mixing bowl. Spoon a few heaped tablespoons of the meringue into the yoghurt and, using a spatula, gently fold it in to loosen the yoghurt. Continue to do this with the rest of the meringue, folding everything gently until they are combined and it is the texture of a mousse.
  4. Spoon enough of the yoghurt meringue mix to cover the bottom of the loaf tin. Sprinkle some of the freeze dried strawberries on top and crumble over some meringue. Continue layering in this way until you have used up all your ingredients (reserving a tablespoon of freeze dried strawberries to serve). Smooth the top with a spatula and cover tightly with cling film.
  5. Freeze for around 6 hours, or until firm, or leave overnight.
  6. Transfer the semifreddo from the freezer to the fridge about 20 minutes before serving to soften. Turn the semifreddo out of the tin and onto a serving platter. Decorate with fresh strawberries and crumble over some more meringue, freeze dried strawberries and pistachios on top. Use a sharp knife to cut slices to serve. Do not refreeze after thawing.

Now you just need to:

  1. Line a loaf tin with greaseproof paper.
  2. Whisk the egg whites, cream of tartar, salt and sugar with an electric whisk for about 5 minutes until thick, glossy and holding its shape.
  3. Put the yoghurt into a large mixing bowl. Spoon a few heaped tablespoons of the meringue into the yoghurt and, using a spatula, gently fold it in to loosen the yoghurt. Continue to do this with the rest of the meringue, folding everything gently until they are combined and it is the texture of a mousse.
  4. Spoon enough of the yoghurt meringue mix to cover the bottom of the loaf tin. Sprinkle some of the freeze dried strawberries on top and crumble over some meringue. Continue layering in this way until you have used up all your ingredients (reserving a tablespoon of freeze dried strawberries to serve). Smooth the top with a spatula and cover tightly with cling film.
  5. Freeze for around 6 hours, or until firm, or leave overnight.
  6. Transfer the semifreddo from the freezer to the fridge about 20 minutes before serving to soften. Turn the semifreddo out of the tin and onto a serving platter. Decorate with fresh strawberries and crumble over some more meringue, freeze dried strawberries and pistachios on top. Use a sharp knife to cut slices to serve. Do not refreeze after thawing.

share your creations

We know there’s loads of budding foodies out there who love great taste just as much as we do. Please share any creations you make using our yoghurt with us, using the hashtag #thecollective and you never know, we might just have to treat you!

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