WHEN STRAWBERRY SEASON IS AT ITS PEAK IT’S HARD TO RESIST STOCKING UP
ETON MESS WITH STRAWBERRIES AND WHIPPED RICOTTA
Preparation time 15 mins plus 30 mins standing
Cooking time nil
Serves 6
2 x 250g punnets strawberries, hulled
¼ cup caster sugar
2 Tbsp orange liqueur (Grand Marnier, Cointreau, triple sec) or orange juice
1 cup ricotta cheese
1 cup thickened cream
⅔ cup icing sugar, sifted
1 tsp vanilla bean paste
100g packet storebought meringue nests or homemade (see recipe, below)
STEP 1 Quarter large strawberries and halve smaller berries. Put in a large bowl. Stir in caster sugar and orange liqueur. Stand for 30 minutes or until berries have released their juices, stirring once or twice.
In a large bowl of a stand mixer fitted with a whisk attachment, combine ricotta, cream, icing sugar,
