Get ready to indulge in a fun and fruity twist on a classic! This peach melba eton mess is a delicious mash-up of sweet, juicy peaches, zingy raspberry sauce and crispy meringue, all swirled together with creamy goodness.
It’s super simple to make and guaranteed to impress at any occasion. Light, refreshing, and totally drool-worthy—this dessert is the perfect way to wrap up a meal with a little flair!
Ingredients
Method
Chop one peach, place in a blender with raspberries and honey, then blend until smooth. Push through a fine mesh sieve to remove seeds and set aside. Reserve 2 tablespoons.
Combine ricotta, sugar and vanilla in a food processor and process for 1–2 minutes or until smooth. Add yoghurt and blend to combine.
Slice remaining peaches into thin wedges. Swirl peach and raspberry sauce through the ricotta mixture.
Spoon half the ricotta mixture into the base of six 250ml capacity serving glasses. Top with half the meringues, crumbling them as you go. Top with half the peach wedges. Repeat with the remaining ricotta mixture, meringues and peaches. Drizzle with the reserved sauce and serve with extra raspberries.
