Our no bake, hibiscus infused eton mess is the perfect combination of tart and sweet with layers of strawberries, hibiscus pink cream, and crushed meringue pieces.
For the filling:
40g of clotted cream
200g of sugar
250ml of water
4/5 strawberries
30g of hibiscus loose leaf tea
1 meringue nest
Add 200g of sugar into a saucepan and then add 250ml of water, heat up and stir until dissolved. Then add 3/4 of a jar of Tea Lab's hibiscus tea into the saucepan (around 30g) and keep on a medium heat for around 15 minutes.
Strain the leaves from the syrup using a sieve and leave in the fridge to cool.
Break your meringue into pieces, slice the strawberries and set aside for later.
Add 1-2 teaspoons of the hibiscus syrup to the clotted cream and stir until the cream is pink, continue to add the syrup until you get the desired pink colour.
Construct your eton mess using the pink cream, strawberries, meringue pieces and hibiscus syrup!
