This is an incredibly simple but utterly delicious dessert. It’s perfect for entertaining because it can be made in advance. Substitute the apricots for roasted peaches or any stonefruit you enjoy.
With Autumn now upon us, I’m feeling the urgent need to make the most of that late summer produce while it’s around. I originally wrote this recipe as part of a writing project for my friends at Nautilus Estate. Their wines are perfect for sharing with friends over a delicious feast.
I hope you love this one! Kelly xo
Roasted apricot Eton mess
8 ripe apricots
2 tablespoons honey for roasting
2 tablespoons lemon juice
400 grams mascarpone
2 tablespoons honey
1 teaspoon vanilla paste
12 small / medium store-bought meringues
Extra honey for drizzling
Preheat the oven to 150 degrees Celsius. Cut each apricot in half, remove the stone and slice the fruit into 8 wedges. Place in an oven proof dish, drizzle with the honey and lemon juice. Toss well. Cook for 25 minutes, tossing once during cooking. Place in the fridge to cool completely before assembling the dessert.
Mix together the mascarpone, honey and vanilla.
Place a layer of fruit into the bottom of each glass. Break 6 meringues into roughly 3 pieces and layer on top. Dollop generously with mascarpone. Repeat another layer of fruit, then meringue and a final layer of mascarpone. Drizzle with a little honey. Serve immediately or place in the fridge