Eton Mess Mille Feuille

Strawberries, whipped cream, meringue AND Filo pastry?

20 minutes prep

1 hour cook

Serves 4

Chris Cahill

Ingredients

1Filo Pastry Sheets

50gMelted Butter

300gDouble Cream

100g Icing Sugar

1 TspCornflour

300gStrawberries

100gMeringue

We're taking the best bits of both desserts and making something delicious. Layers of crispy Filo Pastry filled with lashings of whipped cream, strawberries and meringue.

Method

Preheat your oven to 200ºC.

Lay a filo pastry sheet, brush with melted butter and lay another sheet on top. Continue until you have 5 to 6 layers of filo then and cut into 9 or 12 equal rectangles. Optional, sprinkle over sugar on the top before baking.

Place your rectangles out on a baking paper cupboard tray, bake for 20 mins until golden brown.

In a bowl, pour your double cream, icing sugar and cornflour - then whip until soft peaks. Add in your chopped strawberries and crushed meringue pieces then fold together.

Once the filo rectangles are cooled, begin to stack. Spoon on some cream, sprinkle over chopped strawberries and crushed meringue then place on the next layer of filo. Usually 2 layers of filling and 3 layers of pastry.

Enjoy immediately.