Description
This Ambrosia Eton Mess is a fun, fruity twist on the classic dessert, combining the nostalgic sweetness of ambrosia salad with the creamy, crunchy layers of an Eton mess. Bursting with strawberries, pineapple, mandarins, and mini marshmallows, it’s a no-bake, crowd-pleasing treat that’s as colorful as it is delicious.
Ingredients
- 250 ml (1 cup) thickened cream
- 300 g sour cream
- 2 tbsp icing sugar mixture
- 2 × 100 g packets pink and white mini marshmallows
- 500 g fresh strawberries, hulled and coarsely chopped
- 450 g can pineapple pieces in juice, drained
- 65 g (1 cup) shredded coconut
- 310 g can mandarin segments in syrup, drained
- 80 g (8-pack) meringue nests, coarsely crushed
- Maraschino cherries, to serve (optional)
Instructions
- In a large bowl, use electric beaters to whip thickened cream, sour cream, and icing sugar until soft peaks form. Do not overbeat — the mixture should be smooth and light.
- Gently fold in mini marshmallows, chopped strawberries, pineapple pieces, and shredded coconut until combined. Carefully fold through the drained mandarin segments.
- Spoon half of the fruit mixture into eight serving glasses. Sprinkle half of the crushed meringue nests over the top.
- Add the remaining fruit mixture and top with the rest of the crushed meringue.
- Garnish each dessert with a maraschino cherry and refrigerate until ready to serve.
Notes
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Fat: 23 g
- Carbohydrates: 42 g
- Protein: 5 g