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Eton mess jars recipe

10 ratings

Celebrate the summer with our clever twist on a traditional pud. We love these individual Eton mess jars, which are perfect for serving at a picnic or party. See method

Serves 6
20 mins to prepare
353 calories / serving
Vegetarian

Ingredients

250g strawberries, hulled and halved or quartered
125g (4oz) raspberries
150g blueberries
2 tbsp caster sugar
300ml double cream
2-3 tbsp lemon curd, to taste
8 meringue nests, lightly crushed
6-8 fresh mint leaves, to garnish

Each serving contains

Energy
1465kj
353kcal 18%
Fat
27g 39%
Saturates
17g 84%
Sugars
25g 27%
Salt
0.1g 1%

of the reference intake
Carbohydrate 26.1g Protein 2.2g Fibre 2.2g

Method

In a bowl, combine the strawberries, raspberries and blueberries. Scatter over the caster sugar and set aside for 10 minutes to macerate.
Meanwhile, in a separate bowl, whip the cream to soft peaks, then fold in the lemon curd. Fold in most of the berries and all of the meringue (if eating within 2-3 hours), then spoon into individual lidded jars or a large, lidded container to transport to your picnic. Scatter with the remaining berries. Just before serving, garnish with the mint leaves.

Tip: If you won't be eating the puds within 2-3 hours, to avoid the meringue pieces dissolving into the whipped cream mixture, transport them to your picnic in a separate container and assemble just before serving.

See more Picnic recipes