Eton Mess Cheesecake Dessert Kabobs - Recipes by Warren Nash

Whip up 1 egg white and 250 grams caster sugar.

Pipe the mixture onto a baking tray and bake at 130 degrees centigrade (270 Fahrenheit) for 50 minutes.

Soak 1.5 gelatin leaves in water for 5 minutes.

Heat 90 milliliters of double cream over low heat, ensuring it doesn't boil.

After 5 minutes, remove excess water from the gelatin and add it to the cream, stirring until dissolved. Leave to cool.

In a mixing bowl, combine 200 grams of cream cheese, 40 grams of icing sugar, and 0.5 teaspoon of vanilla extract. Mix until smooth, starting slowly to avoid icing sugar mess.

Pour in the cooled cream and gelatin mixture, stirring until smooth. Refrigerate for 20 minutes to set.

Crush 165 grams of digestive biscuits in a Ziploc bag using a rolling pin or blender until they resemble fine breadcrumbs.

Melt 90 grams of butter in a clean saucepan over low heat.

Pour the crumbled biscuits into the melted butter and stir. Remove from heat and pour the mixture into a dish to form the base.

After the cheesecake mixture has set, spoon out some of it to form cheesecake balls, ensuring they are covered in biscuit crumbs. Press them between your palms to shape.

Refrigerate the cheesecake balls for at least 1 hour.

After 50 minutes, remove the meringues from the oven.

Assemble the Eton Mess cheesecake kebabs by alternating strawberries, pieces of meringue, and cheesecake balls on skewers, finishing with a strawberry at each end.

Store the assembled kebabs in the fridge until ready to serve, ideally within 5 to 10 minutes of coming out of the fridge.

Serve sprinkled with icing sugar and freshly chopped mint.

Equipment Needed

Spice Level:

Allergens