Per serving:
- Calories: 777
- Fibre: 5g
- Total carbs: 52g
- Sugars: 49g
- Total fat: 60g
- Saturated fat: 36g
- Protein: 4g
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No-cook Black Forest 'mess' dessert recipe
An adaptable assembly-job chocolate pudding.
We've given Eton mess a chocolatey twist with this easy no-bake assembly-job pudding. For an alcohol-free dessert, leave out the kirsch/brandy. Plus, it can be prepped ahead, to make hosting even more hands-off.
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Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
777
Ingredients
- 600 ml double cream
- 1 Tbsp. kirsch or brandy
- 4 Tbsp. icing sugar
- 2 x 450g packs of frozen Black Forest fruits, defrosted
- 125 g chocolate brownies, crumbled into small pieces
- 16 mini meringues
- 20 g pack giant milk and white chocolate stars, optional, to decorate - we used Dr Oetker
Directions
- Step 1
In a large bowl, whip cream with the kirsch/brandy and 2tbsp of icing sugar until it just holds its shape. Spread evenly into a 2 litre shallow serving dish and roughly level.
- Step 2
In a food processor, whiz half the defrosted fruits with the remaining 2tbsp icing sugar to a purée.
- Step 3
Drizzle fruit purée over the cream layer. Dot the brownie pieces and 12 of the whole meringues over the fruit layer, then scatter over the remaining defrosted whole fruit.
- Step 4
Crumble over the remaining meringues and decorate with the chocolate stars, if using. Serve.
- Step 1
Get Ahead
Prepare recipe to end of step 2 up to a day ahead. Cover the serving dish with foil and chill. Keep Black Forest purée and whole fruit in separate containers, covered in the fridge. Complete recipe to serve.
If you like this recipe you'll love our no-cook Black Forest pots.
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