Nadiya Hussain served up a Eton mess strawberry cheesecake on Nadiya’s British Food Adventure.
The ingredients are: 250g digestive biscuits, crushed, 100g unsalted butter, melted, plus extra for greasing, 300ml double cream, 100g icing sugar, 1 tbsp vanilla bean paste, 600g full-fat cream cheese and 18g freeze-dried strawberry pieces.
For the sauce: 200g strawberries, hulled, 15g icing sugar and 1 tsp lemon juice.
For the mini meringues: 50g free-range egg whites, 100g caster sugar and red food colouring.
To decorate: 15 strawberries, 100g white chocolate, broken into pieces and 10 dehydrated strawberry slices, dusted with gold lustre dust (optional).
The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure
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