Blueberry and lemon curd Eton mess.png

Blueberry and lemon curd Eton mess

  • Serves 4
  • Prep time: 15 mins + 30 Cooling | Cooking time: 1 hr

Blueberries and tangy lemon curd bring a fresh twist to this Eton mess. With its relaxed presentation and tempting mix of textures, it’s a lovely finish to a shared summer meal.

Ingredients

  • 300ml cream
  • 1 cup (280g) plain Greek-style yoghurt
  • 1 cup (320g) lemon curd
  • 10-12 mint leaves
  • ¼ cup (55g) caster sugar
  • 2 cups (300g) fresh or frozen blueberries, plus extra to sprinkle
  • Vanilla meringues
  • 3 egg whites
  • Pinch of cream of tartar
  • ½ cup (110g) caster sugar
  • 1 tsp vanilla essence

Method

  1. To make the meringues, preheat oven to 110°C and line 2 trays with baking paper. Place the egg whites and cream of tartar in the bowl of an electric mixer and whisk until foamy and soft peaks form.
  2. Gradually add the sugar in a slow steady stream, whisking continuously for 5-6 mins or until mixture is thick and glossy and the sugar has completely dissolved. Fold in the vanilla essence and transfer to a piping bag.
  3. Pipe small walnut-sized rosettes onto the lined trays. Bake for 1 hour or until meringues are dry to touch and crisp. Turn the oven off and allow meringues to cool in the oven for 30 mins.
  4. Meanwhile, use an electric mixer to whisk the cream and yoghurt in a large bowl. Swirl through ¼ cup (80g) lemon curd.
  5. Place mint and sugar in a mini food processor and process until sugar is green and fragrant. Alternatively, use a mortar and pestle to combine finely chopped mint leaves with the sugar. Toast 6-8 meringues with a kitchen blowtorch then break into pieces.
  6. Divide one-third of the lemon yoghurt cream among serving glasses. Add a dollop of the remaining lemon curd, then top with a few blueberries and a few meringue pieces. Repeat layers with remaining ingredients. Place in the fridge to chill until ready to serve.
  7. Sprinkle with extra blueberries and the minted sugar.
  • Use it up: This recipe for vanilla meringues makes about 45. You can store leftovers in an airtight container in a cool, dry place for up to 1 week.