I love the glorious unruliness of Eton mess, all billowy cream, crushed meringue and tumbling fruit. This frozen version captures all of that charm but in a sliceable, make-ahead dessert that’s perfect for August entertaining. The fruit can even be cooked a day in advance, leaving little more to do than whip everything together before freezing. Thanks to the condensed milk, the cream freezes surprisingly softly, while the meringue keeps its gentle chew and the toasted coconut adds a welcome crunch and nuttiness. Late summer plums bring a lovely tartness that balances the sweetness beautifully, though apricots, peaches and nectarines would also work well.Frozen Eton mess with plum, coconut and raspberryWant to save this recipe? Download the Guardian Feast app to add this to your collection.Prep 10 min
Cook 40 min
Freeze 8 hr+
Serves 8For the fruit
400g red plums (about 5 medium fruit), stoned and quartered40g caster sugar
