Tired of burnt burgers?
Become a BBQ master!
Get our free step-by-step grilling masterclass straight to your inbox - it's ideal for beginners and pros alike!
You'll start receiving our newsletters, promotions and offers shortly
This easy dessert recipe takes the quintessentially British Eton mess and adds an innovative twist by barbecuing the strawberries. The charcoal will add extra layers of depth and flavour, and your guests will be seriously impressed when you rustle this up for dessert!
Recipe taken from Skewered by Marcus Bawdon, published by Dog ‘n’ Bone Books (£16.99) Photography by Marcus BawdonSet up your grill for moderate to high heat, close proximity grilling.
Smash up the meringues (place them in a plastic bag to keep the pieces from going everywhere).
Place 3 strawberries on each wooden skewer and place on the grill. Grill the skewers until the fruit just starts to char and soften, around 2–3 minutes per side. Remove from the grill before they get too soft and fall off the skewer.
Prepare 2 plates with the crushed meringue and a dollop of the cream. Place the strawberry skewers on the meringue and sprinkle the chopped mint over the top. You can then dip the strawberries into the cream and meringue. Heaven.
Set up your grill for moderate to high heat, close proximity grilling.
Smash up the meringues (place them in a plastic bag to keep the pieces from going everywhere).
Place 3 strawberries on each wooden skewer and place on the grill. Grill the skewers until the fruit just starts to char and soften, around 2–3 minutes per side. Remove from the grill before they get too soft and fall off the skewer.
Prepare 2 plates with the crushed meringue and a dollop of the cream. Place the strawberry skewers on the meringue and sprinkle the chopped mint over the top. You can then dip the strawberries into the cream and meringue. Heaven.
15 minutes
Serves 18-22 scones
