Lemon Curd and Berry Eton Mess

Try this tangy twist on a traditional Eton Mess.

Sweet meringue and vanilla cream is mixed with my zingy lemon curd, juicy berries and mint for a fresh take on a British classic.

I have used shop bought meringues for ease but if you want to make your own meringues, go for hard meringues and they work best with the soft cream.

An easy dessert which is a guaranteed crowd pleaser.

Method

Serves 6 - 8

Prep time: 15 mins Cooking time: 10 - 15 mins plus chilling time for the lemon curd.

Make the Zingy Lemon Curd and leave to cool. This is best made well ahead so you have time chill it in the refrigerator.

In a heatproof mug mix the apricot jam with 2 tbsps of boiling water and stir until it has completely dissolved. Leave to cool.

When you are ready serve the eton mess, pour the whipping cream into a large bowl and add the vanilla essence. Whip until it has thickened and makes soft peaks. Be careful not to over whip the cream or it will split.

When the cream is ready, hold the meringue over the bowl and break into bite sized pieces. With a large metal spoon, fold the cream and meringue together so that the meringue is well coated.

Add the lemon curd to the meringue and cream mixture so that it swirls through but is still visible.

In another bowl, measure out your fruit and pour over the apricot and water mixture. Gently turn the fruit with a large spoon so that it is coated. This will give it a slightly sweet taste and a lovely shine.

To serve, divide the meringue and cream mixture between the bowls and spoon over the fruit. Scatter a few mint leaves over the top to finish.

Serve immediately.

Ingredients

200g hard meringue

300ml whipping cream

1 tsp vanilla paste

4 tbsp Zingy Lemon Curd

200g raspberries

200g blueberries

2 tsp apricot jam

A few mint leaves