Blackberry & lemon mess

Blackberry & lemon mess

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 30 mins Cook: 1 hr

More effort

Serves 6
Everybody loves traditional strawberry Eton mess, but blackberries also work beautifully with homemade meringue and luscious lemon cream

Nutrition and extra info

Nutrition: per serving

  • kcal560
  • fat41g
  • saturates26g
  • carbs44g
  • sugars41g
  • fibre1g
  • protein3g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 600ml tub whipping cream
  • 3 tbsp icing sugar
  • 6 tbsp lemon curd
  • 200g blackberry
    Blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • few primroses or other edible flowers, to decorate (optional)

For the meringues

  • 2 large egg white
  • 140g caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar

Method

  1. Heat oven to 120C/100C fan/gas ½. Line a baking sheet with baking parchment. To make the meringues, put the egg whites in a clean mixing bowl and beat with an electric whisk to stiff peaks. Tip in half the sugar and beat again until shiny and stiff. Add the remaining sugar with the cornflour and vinegar and beat back to shiny and stiff. Dollop 5 very large spoonfuls onto the baking sheet and bake on a low shelf for 1 hr until crisp and the meringues peel easily from the paper. Cool. The meringues will keep in an airtight container for up to 3 days, or in the freezer for up to 3 months.

  2. Tip the cream into a large bowl, sift in the icing sugar and gently whip until soft peaks just hold a little shape. Chill until ready to serve.

  3. To serve, dollop the lemon curd over the whipped cream, then crumble over some of the meringues in small chunks – you probably won’t need them all. Put the blackberries into a bowl and lightly rough up with a fork so they’re whole but juicy, then scatter them over the cream. Fold together with a large spatula or spoon, just a few times to marble everything through. Divide between 6 glasses or bowls, top each with an edible flower, if using, and serve straight away.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

Jodini's picture
2.5

Personally, I wasn't too fussed on this recipe. As somebody has already said, the pudding was swamped in cream. I didn't like the whipped cream. Meringues were perfect. Never made before.

I already make a very similar recipe, but I use 1 tub of double cream, whisked, 1 tub of quark cheese or philladephia (original), lemon curd, juice & rind of 2 lemons. Mix it all up. Then scoop over meringues.

I'll be making it my way next time.

sarah_123's picture

This pudding was swamped in cream, I would recommend halving the amount

ncsanddancer's picture
5

Easy and delicious. I whipped extra lemon curd into the cream instead of sugar and it worked really well.

alexburr90's picture
5

This was delicious! Really easy and a refreshing autumnal variation on an eton mess!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…