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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Experience the irresistible charm of Blueberry and Lemon Eton Mess, a cherished dessert celebrated for its delightful medley of flavors and textures. This treat harmoniously blends the crispiness of pavlova, the luxurious richness of cream, and the tangy sweetness of blueberries and lemon curd.
- Well-balanced Textures: The crispy pavlova merges seamlessly with the velvety cream, creating a satisfying contrast that delights the palate.
- Perfectly-paired Flavors: Bursting with tangy sweetness, the blueberries and lemon curd elevate the dessert with refreshing flavors that complement each bite.
- Versatile and Crowd-Pleasing: Whether it’s a casual gathering or an elegant dinner, Eton Mess is a versatile treat that promises to impress with its delightful medley of tastes and textures.
IMPORTANT NOTE: This recipe was improved and updated on 6/19/2024, to include explanations and substitutes of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is Blueberry and Lemon Eton Mess?
- Tools You Need
- What is in Blueberry and Lemon Etoon Mess?
- How to Make Blueberry and Lemon Etoon Mess
- Gemma’s Pro Chef Tips
- Make Ahead & Storage Instructions
- FAQs
- Make More Desserts
What Is Blueberry and Lemon Eton Mess?
Eton mess is a gluten-free dessert made with pavlova (or meringue), cream, and a type of summer fruit. Typically, it is made with strawberries, but our homemade Eton mess calls for blueberries and lemon curd!
- Eton Mess is a super popular dessert in England and Ireland.
- Eton mess can be first found in print back in 1893, but there are a few mixed reports!
- Some people say the Eton mess was created when students at Eton College started a food fight.
- Another theory says that Eton mess was made while being served during a cricket match against students of Harrow School. They say the strawberry, meringue, and cream pudding were dropped, and instead of tossing the food out, they scooped it all up and served it all together in bowls.
Tools You Need
- Measuring cups and spoons
- Small saucepan
- Mixing bowls
- Glass serving bowls
- Whisk
- Spatula
What is in Blueberry and Lemon Eton Mess
-
Blueberries
- Blueberries: Provide a burst of tangy sweetness and juiciness, adding a fresh fruit flavor and a touch of natural tartness that balances the richness of the cream.
- Alternatively, other berries like fresh strawberries, raspberries, blackberries, or a mix of these. Frozen berries can also be used if fresh ones are not available.
-
Water
- Water is used to create a syrup when combined with sugar, helping to soften and sweeten the blueberries without overpowering their natural flavor.
- Alternatively, replace with fruit juice (like apple or white grape juice) for added flavor, or use a mild herbal tea for a subtle twist.
-
Granulated sugar
- Granulated Sugar sweetens the blueberries and helps to create a syrup, enhancing the overall sweetness.
- You can use honey, maple syrup, agave nectar, or a sugar substitute like Stevia from our Sugar Substitute Chart.
-
Heavy whipping cream
- Heavy Whipping Cream adds a rich, creamy texture to the dessert, providing a luxurious mouthfeel that complements the crispiness of the pavlova and the tartness of the blueberries.
- You can use double cream or coconut cream in place of heavy cream. Refer to Dairy-Free Coconut Homemade Ice Cream for the method of getting coconut cream.
-
Perfect Pavlova In 5 Steps Recipe
- A Perfect Pavlova is the star of the dessert, providing a light, crispy, and slightly chewy base that contrasts beautifully with the creamy and fruity elements.
-
Lemon curd
- Cilled Lemon Curd adds a zesty, citrusy flavor that cuts through the sweetness, providing a refreshing tang that elevates the entire dessert with its bright, vibrant taste.
- You can choose from traditional Lemon Curd, Whole Lemon Curd, Microwave Lemon Curd, or Vegan Lemon Curd.
How To Make Blueberry And Lemon Eton Mess
- Prepare blueberry syrup: Add the blueberries, sugar, and water to a small saucepan over medium-low heat and bring it to a simmer. Simmer the mixture for 2 minutes, then remove it from the heat and set it aside to cool down.
- Whip up cream: In a large bowl with an electric mixer, or a stand mixer with a whisk attachment, whip the cream for about 5 minutes on medium speed to soft peaks. (You can also whipthis by hand with a wire whisk.)
- Add crunchy meringue: Roughly break the pavlova and fold into the cream. (We do big and small pieces for different textures.)
- Assemble Eton Mess: Into each serving glass, first add some lemon curd, followed some pavlova mix and then the blueberries. Top with a bit more pavlova mix and finish with a touch more lemon curd.
- Serve Eton Mess: Serve your Eton Mess straight away as is or with some vanilla ice cream on top. This dessert is best enjoyed as soon as it is assembled as the meringue will begin to soften very quickly.
Gemma’s Pro Chef Tips
- Use my Pavlova Master Recipe. You can make it in just 5 simple steps!
- For a quicker version of this dessert, you can use store bought meringue cookies. You will need about 24 meringues for this (more or less, depending on the size).
- I love lemon and blueberries together. You can use homemade Lemon Curd or store-bought.
- If you’re like me and bake a lot, you have a supply of egg whites. Freeze them in Ziploc bags, label them, and defrost them for future meringue and pavlova desserts!
- Use fresh or frozen blueberries for this recipe; both work really well. Keep in mind that frozen foods are often frozen when they are at peak ripeness! Same goes for canned food!
- For an eggless version, make Vegan Meringues (with aqua faba) and Vegan Lemon Curd.
- I like to serve this dessert right after it has been mixed up. The meringue starts to dissolve in the cream if it sits too long, so don’t mix it too far in advance.
- Make ahead tip: you can make the curd, blueberry sauce and pavlova up to 3 days in advance. The whipped cream can be made up to 2 hours before assembling.
Make Ahead and Storage Instructions
This dessert is best the day it is made and truly the best right after the meringue and cream have been mixed together.
You can cover and store leftover Eton mess in the fridge for a day or two, but keep in mind the meringue will start to dissolve in the cream.
FAQs
What is the texture of the meringue supposed to be?
- The meringue should be crisp on the outside and slightly chewy on the inside, providing a nice contrast to the soft whipped cream and juicy fruit.
How do I prevent the meringue from getting soggy?
- Assemble the Eton Mess just before serving to keep the meringue from becoming soggy. Keep the meringue in an airtight container until ready to use.
Make More Desserts!
- Perfect Pavlova
- Ultimate Cream Cheese Brownies
- Swiss Meringue Buttercream Frosting
- No-Bake Lemon Meringue Cheesecake
IMPORTANT NOTE: This recipe was improved and updated on 6/19/2024, to include explanations and substitutes of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Blueberry and Lemon Eton Mess Recipe
My Eton Mess recipe is a gorgeous dessert made with pavlova (or meringue), cream, and a type of summer fruit — I've chosen luscious blueberries and lemon curd!
Servings: 6 servings
My Eton Mess recipe is a gorgeous dessert made with pavlova (or meringue), cream, and a type of summer fruit — I've chosen luscious blueberries and lemon curd!
Servings: 6 servings
Ingredients
- 2 cups (10 oz/284 g) blueberries, fresh or frozen
- 2 tablespoons water
- 1 tablespoon granulated sugar
- 2 ½ cups (20 fl oz/600 ml) heavy whipping cream
- 1 Perfect Pavlova In 5 Steps Recipe, baked
- 1 recipe Lemon Curd, chilled
Instructions
- Set 6 serving glasses or bowls aside. (We like using clear glasses so the pretty layers can be seen.)
- In a small saucepan add the blueberries, water and sugar, and bring to a simmer over medium-low heat.
- Cook for about 2 minutes, stirring constantly, until the sugar has dissolved. Remove from the heat and set aside to cool completely.
- In a large bowl with an electric mixer, whip the cream for about 5 minutes on medium speed to soft peaks. (You can also whip this by hand with a wire whisk.)
- Roughly break the pavlova and fold into the cream. (I do big and small pieces for different textures.)
- Into each serving glass, first add some lemon curd, followed some pavlova mix and then the blueberries. Top with a bit more pavlova mix and finish with a touch more lemon curd.
- Serve your Eton Mess straight away as is or with some vanilla ice cream on top. This dessert is best enjoyed as soon as it is assembled as the meringue will begin to soften very quickly.
Recipe Notes
- Use my Pavlova Master Recipe. You can make it in just 5 simple steps!
- For a quicker version of this dessert, you can use store bought meringue cookies. You will need about 24 meringues for this (more or less, depending on the size).
- I love lemon and blueberries together. You can use homemade Lemon Curd or store-bought.
- If you’re like me and bake a lot, you have a supply of egg whites. Freeze them in Ziploc bags, label them, and defrost them for future meringue and pavlova desserts!
- Use fresh or frozen blueberries for this recipe; both work really well. Keep in mind that frozen foods are often frozen when they are at peak ripeness! Same goes for canned food!
- For an eggless version, make Vegan Meringues (with aqua faba) and Vegan Lemon Curd.
- I like to serve this dessert right after it has been mixed up. The meringue starts to dissolve in the cream if it sits too long, so don’t mix it too far in advance.
- Make ahead tip: you can make the curd, blueberry sauce and pavlova up to 3 days in advance. The whipped cream can be made up to 2 hours before assembling.
My daughter made this, as a pie, for a pie auction to benefit an FFA (Future Farmers of America) scholarship fund. She made one, for judging and one, to sell. Her beautiful Eton Mess pie brought $1,300.00!!! However, in her effort to get them done, she didn’t get any pictures! Apparently, it was delicious!! Thank you!