A Mid-Summer Raspberry Eton Mess

While a white Christmas and New Year totally have my heart – there is nothing like London in December. Street lights, carol singers and if you’re really lucky a few snowflakes, it’s pure magic. I’m off track… Us Aussies totally have the good life when it comes to the post-new-year festivities. While the northern hemisphere is heading back to school/work life, we’re all planning the next bbq, picnic, or dam day out of the boat, and summer has really only just begun!

three cocktail glasses of Eton Mess for dessert on a timber board

Eton Mess is one of those desserts that just scream Summer. It’s basically the original deconstructed dish… a deconstructed pavlova. In-season berries teamed with cream and meringue…sign me up! It’s also an easy no-bake dessert if you want to totally cheat and buy a pre-made pavlova (or meringue nests). When I’m hosting a bbq and making Eton mess I would normally make a pavlova and then use it as the base. However, when it’s just the three of us and we’re after a quick dessert, a pre-made pav is the way to go.


Now, this easy Eton Mess recipe isn’t one for the purists. There isn’t a strawberry in sight! Instead, the combination of lemon, passionfruit, mango, and raspberry makes this Eton Mess a midsummer night dream.

What you need to get started making this raspberry mess…

  • a small, ready-made pavlova


  • double cream or whipped cream


  • fresh fruit – raspberries, a fresh mango peeled, stone removed, and sliced thinly


  • lemon and passionfruit curd or a storebought version


  • slivered pistachios


  • salade de fleurs – a dried flower mix of rose petals, cornflower, and marigolds. While not a necessity, they make the dessert pop and give it its wow factor!

How to make Eton mess with ready made meringue

  1. Break up the pavlova and distribute it evenly between the glasses


  2. De-stone and peel the mango. slice into thin strips and add to the curd and meringue.


  3. Dollop (or pipe with a piping bag and star nozzle) the double cream into any crevices.


  4. Top with fresh raspberries


  5. Sprinkle with pistachios and dried flowers.


Now let’s serve this up…

When I am feeding a crowd, I always serve my berry Eton Mess on an oblong salmon platter, placed in the middle of the table. You could also try this on a grazing board. It’s totally impressive and the oblong shape makes it easier for more people to reach the table. Whenever I do this it’s always greeted with lots of oohs!

When it’s just a couple of us, individual portions are the way to go. This raspberry Eton Mess is the dessert in our family that every single person just devours. Even non-dessert people like the Irishman. Side note, what’s that about? Who doesn’t like dessert? These cocktail glasses make the best serving dish for individual servings. They have a wide mouth and are shallow-ish, making it easy to scrape every last bit out of them! Or if you have a few preserving jars laying about, they also work a treat!

Eton Mess Variations

Can’t get your hands on salade de fleurs? Head to your local grocer and track down some fresh, edible flowers.

Substitute the lemon and passionfruit curd for another citrus curd. Lemon, lime, orange, or even yuzu curd are all delicious options!

Fruit not in season? Not a problem. Try canned mango or even freeze-dried raspberries which are available from good food stores.

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For the sweet tooth, here are a few more recipes you might like…

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three cocktail glasses of eton mess on a timber board

A Mid-Summer Eton Mess

  • Author: Emma
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 4 people 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: English

Description

A mid-summers night dream.  In-season berries and mango teamed with cream and meringue…sign me up!


Ingredients

Units Scale
  • 1 small pavlova or equivalent in meringues (approx. 200g in total)
  • 160ml double cream
  • 1 mango
  • 1/2 c lemon and passionfruit curd or store-bought version
  • 1 punnet raspberries
  • 2 tbsp slivered pistachios
  • salade de fleurs dried flowers

 


Instructions

  1. Break up the pavlova and distribute evenly between the glasses
  2. Spoon lemon and passionfruit curd around any empty bits. 
  3. De-stone and peel the mango. slice into thin strips and add to the curd and meringue.
  4. Dollop (or pipe with a piping bag and star nozzle) the double cream into any crevices.
  5. Top with fresh raspberries
  6. Sprinkle with pistachios and dried flowers.


Notes

In this recipe, I used cocktail glasses to serve the Eton Mess into individual portions. You could also serve on a platter, grazing board or simply in a bowl. 

Keywords: no-bake, eton mess, summer

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