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Ambrosia Eton Mess

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This Ambrosia Eton Mess is a fun, fruity twist on the classic dessert, combining the nostalgic sweetness of ambrosia salad with the creamy, crunchy layers of an Eton mess. Bursting with strawberries, pineapple, mandarins, and mini marshmallows, it’s a no-bake, crowd-pleasing treat that’s as colorful as it is delicious.

Ingredients

250 ml (1 cup) thickened cream

300 g sour cream

2 tbsp icing sugar mixture

2 × 100 g packets pink and white mini marshmallows

500 g fresh strawberries, hulled and coarsely chopped

450 g can pineapple pieces in juice, drained

65 g (1 cup) shredded coconut

310 g can mandarin segments in syrup, drained

80 g (8-pack) meringue nests, coarsely crushed

Maraschino cherries, to serve (optional)

Instructions

  1. Whip the cream: In a large bowl, use electric beaters to whip thickened cream, sour cream, and icing sugar until soft peaks form. Do not overbeat — the mixture should be smooth and light.
  2. Fold in fruit and mix-ins: Gently fold in mini marshmallows, chopped strawberries, pineapple pieces, and shredded coconut until combined. Carefully fold through the drained mandarin segments.
  3. Layer the dessert: Spoon half of the fruit mixture into eight serving glasses. Sprinkle half of the crushed meringue nests over the top.
  4. Repeat layers: Add the remaining fruit mixture and top with the rest of the crushed meringue.
  5. Finish and chill: Garnish each dessert with a maraschino cherry and refrigerate until ready to serve.

Notes

Swap sour cream for Greek yoghurt for a lighter, tangier version.

Use seasonal fruits such as mango, raspberries, or peaches for variety.

Add toasted coconut flakes or chopped nuts for extra crunch.

For a large crowd, assemble in a trifle dish instead of individual glasses.

Drizzle melted white chocolate on top for extra indulgence.

Nutrition

Find it online: https://chocolatecoveredamy.com/ambrosia-eton-mess/