Prep: 10 mins Cook: 5 mins


Serves 8

Take the classic summer Eton mess combo of cream and meringue and give it a festive twist with frozen mixed berries, cinnamon and blackcurrant liqueur

Nutrition and extra info

Nutrition: per serving

  • kcal556
  • fat45.9g
  • saturates28.5g
  • carbs30.1g
  • sugars28.9g
  • fibre2g
  • protein5.4g
  • salt0.2g
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  • 600ml double cream
  • 400g Greek yoghurt
  • 4 tbsp lemon curd
  • 1 x 500g bag frozen mixed berries (we used Sainsbury's Black Forest fruits)
  • 4 tbsp icing sugar
  • 2 tbsp cassis (optional)
  • 1 pinch cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 8 meringue nests


  1. In a small saucepan gently heat the frozen berries, icing sugar and cinnamon until the sugar has dissolved. Remove from the heat, stir in the cassis, if using, and set aside to cool completely.

  2. Whip the double cream and Greek yogurt until just holding it’s shape, ripple through the lemon curd. Break the meringue nests into a glass bowl, or 8 individual glasses. Spoon over half the cream, then half the berries. Repeat with the remaining cream and berries. Serve immediately.

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Comments (3)

sjcauser1's picture

Lovely recipe for a light sweet at lunchtime. I agree, a pinch of cinnamon gets lost against the other flavours. I put meringues in the bottom of the dish and then layered up the cream and berries but needs another layer of meringue after the first layer of cream and berries. I used home made lemon curd in the cream and it was divine. I didn't have Cassis so used a splash of port. Will be doing again with more cinnamon and more meringue.

chillipepper16's picture

Was very yummy - but would like some more wintery spice to this.

tiptop150's picture

This is an easy and colourful dish. Add a bit more meringue as it feels a little short on crunchiness.

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