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  • 2 meringue
    nests
  • 2 thick slices madeira cake
  • 2 tbsp fruit
    compote from a jar
  • 2 scoops vanilla
    ice cream

Nutrition: per serving

  • kcal393
  • fat15g
  • saturates9g
  • carbs63g
  • sugars49g
  • fibre1g
  • protein6g
  • salt0.71g
    low
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Method

  • step 1

    Sit the meringue nests on 2 serving plates. Roughly chop up the madeira cake and arrange on top of the meringue nests. Spoon over the compote and top with a scoop of ice cream.

RECIPE TIPS
PINEAPPLE ETON MESS

Roughly crush 2 meringue nests and fold together with 150ml softly whipped double cream, 150ml Greek yogurt and a drained 227g can pineapple chunks.

Recipe from Good Food magazine, March 2010

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