Blackberry & lemon mess

Blackberry & lemon mess

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(7 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


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



    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 whites
  • 140g caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar


  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.

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Comments, questions and tips

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14th Feb, 2015
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.
28th Aug, 2013
This pudding was swamped in cream, I would recommend halving the amount
26th Dec, 2012
Easy and delicious. I whipped extra lemon curd into the cream instead of sugar and it worked really well.
15th Oct, 2012
This was delicious! Really easy and a refreshing autumnal variation on an eton mess!
tanscott's picture
17th Jul, 2020
Why do these meringues need cornflour and vinegar, when other meringue recipes on this site don't? What's the difference?
lulu_grimes's picture
24th Jul, 2020
Hi, The addition of cornflour and vinegar gives the meringue a soft, marshmallowy centre. You can use harder meringue if you prefer. Lulu
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