Mead Recipes

Desserts

Mead-Misu

Ingredients:

400ml Double cream
350g Mascarpone cheese
2 Large eggs
4 Double espressos
250g Savoiardi biscuits
400g Caster sugar
400ml Mead Liqueur
1 Teaspoon vanilla bean puree

Step 1

Stir 150g of sugar into the hot espresso. Half the biscuits, pour the coffee and two thirds of the Mead Liqueur over them and leave to soak.

Step 2

Separate the eggs and whisk the whites to a stiff peak. Set aside and whisk the cream to a semi stiff peak.

Step 3

Fold the double cream, egg whites, mascarpone cheese and sugar together adding the rest of the Mead Liqueur and vanilla puree. For ease and time, this can be done in a kitchen aid on a slow speed.

Step 4

Set out your glasses and build your Mead-Misu’s. Aiming for two layers of biscuits.

You can pipe the cream mixture if you have a piping bag. If you like your Misu boozy, a good glug of Mead Liqueur in the bottom will do just the trick!

Step 5

To finish, top with coco powder and shavings of dark chocolate if you wish. Pour your favourite glass of Mead and enjoy.

Cornish Mead’on Mess

Ingredients:

4 Large eggs separated
220g Caster sugar and extra for the strawberries if you wish
400g Strawberries
150ml Strawberry Mead
1 Teaspoon of vanilla bean puré
1 Teaspoon of lemon juice

Step 1

Make your meringues (this can be done days in advance).

Place your separated egg whites into a mixer and whisk to a stiff peak. Once stable add your sugar a spoonful at a time, increasing the speed if possible. This should be left until they a whipped to a velvety stiff peak.