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!
- 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
-
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.
- 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.