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Monty Bojangles Flutterscotch Meringue Eton Mess

Author: Mark Sargeant


  • 4 Monty Bojangles Flutterscotch Truffles
  • 200 ml crème fraiche
  • 200 ml double cream
  • 450 g cherries
  • 4 tbsp cherry brandy
  • 1 tbsp icing sugar
  • 3 meringue nests or make your own meringues


  • Whip the double cream and crème faiche with the icing sugar until it forms soft peaks
  • Crush the meringues into pieces and stir though the cream
  • Remove the stones and stalks from the cherries and cut into halves
  • Soak in the cherry brandy
  • Put half the cherries into a bowl and crush them, stir though the meringue mixture.
  • Add some cherry halves to the bottom of each bowl and fold the rest into the mixture
  • Pour the cream mixture on top of the cherries in the dish
  • Grate the flutterscotch truffles over the top of each dish