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Eton mess trifle

Eton mess trifle


Ready made cookies and meringue nests make these mini trifles really easy to prepare - you just need to make the strawberry compote beforehand

  • Feeds 6 Feeds 6
  • Ready in 30 minutes

Each serving contains

  • Energy
    2027kj 485kcal
  • Fat
    High 38%
  • Saturates
    High 81%
  • Sugar
    High 45%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 54g


  • 600g Co-op British strawberries
  • 60g Fairtrade caster sugar
  • 2 tsp vanilla extract
  • 180g Co-op mascarpone
  • 2 tbsp Fairtrade icing sugar, sifted
  • 300g Co-op Greek style natural yogurt
  • 4 Co-op Irresistible Eton mess cookies
  • 2 Co-op meringue nests, crushed
  • 50g Co-op Irresistible Fairtrade
  • Madagascan vanilla white chocolate, shaved, to serve (optional)


  1. Start by making a compote: halve the strawberries and put them in a large lidded pan
  2. Sprinkle over the caster sugar and 1 tsp of the vanilla, then add 2 tbsp cold water
  3. Cook gently for 2 mins, stirring, until the sugar has dissolved
  4. Increase the heat and simmer for 3 mins until the berries are beginning to soften
  5. Strain and reserve the liquid, then pour it back into the pan and simmer for 2-3 mins until reduced and syrupy
  6. Combine with the fruit and set aside to cool completely
  7. Whisk the mascarpone with the icing sugar and remaining vanilla extract, then slowly whisk in the yogurt until just combined
  8. Put the cookies in a plastic food bag, then break into crumbs with a rolling pin
  9. Put 1 tbsp each of the strawberry compote in 6 glasses
  10. Top with a spoonful of the creamy mixture
  11. Divide half the crushed cookies between the glasses, then add half the crushed meringue
  12. Repeat the layers, finishing with the remaining cookie and meringue
  13. Top with the white chocolate, if using, to serve