GUIDE GOURMET with Paul Ellis: chocolate Eton mess

ETON mess, that classic summer dessert, is given a delicious twist by our Guide Gourmet Paul Ellis this month.
By The Newsroom
Published 3rd Jul 2012, 11:00 BST

And for any choc-aholic, it’s a recipe that will have them reaching for the whisk in no time at all.

For a summery treat for four, simply follow the instructions below...

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Ingredients: 600ml double cream, four tsp caster sugar, 160ml chocolate Crusha or other cholocate milkshake; four meringues, 16 strawberries, a block of dark chocolate for grating.

Method: whip the double cream until thick, and stir in the caster sugar.

Stir in the chocolate Crusha. Crumble the meringue into an individual serving glass.

Chop the strawberries and add to the glass.

Layer the cream mixture on top. Repeat for three more layers, until the glass is full.

Grate the dark chocolate on top to finish.

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* Paul Ellis lives in Littlehampton and has worked with many leading chefs. He runs courses with his Thyme and Thyme Again Cookery School, http://celebritychefposterous.com or follow Paul on Twitter, @chefpaulellis