Name: A Mid-Summer Eton Mess
Prep time: 15 min
Total time: 15 min
Cuisine: English
Ingredients: 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

Description

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

Ingredients

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

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Instructions

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