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.
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.
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