Raspberry and lemon curd Eton mess is wonderful and super indulgent twist on the classic Eton mess recipe. This delicious Eton mess recipe is made with just six ingredients, and we best you already have most in your kitchen! All you’ll need is eggs, sugar, lemons, butter, double cream and fresh raspberries. This lovely Eton mess recipe is the perfect indulgent dessert! We played with the classic by swapping strawberries for raspberries and avoided wasting the yolks from the eggs by making a lemon curd too. Use your left over curd by adding to other desserts such as crêpes, ice cream or fruits tarts or simply spread it on your toast for a zesty start to the morning. Don’t be put off by the cooking time of this dessert – it only takes 25 mins plus cooling, so it’s definitely not as time consuming as you might think – plus it’s worth the effort! This raspberry Eton mess recipes makes enough for
4 people, but you can easily double up the ingredient quantities if you’re feeding more people. Make this mouthwatering dessert any night of the week and for any occasion, we promise your guests will go nuts for it.
- 3 medium eggs, whites and yolks separated
- 275g caster sugar, plus an extra Tsp
- 80ml lemon juice, roughly the juice from 3 lemons
- 100g unsalted butter, cubed
- 600ml double cream
- 300g fresh raspberries
Pre-heat the oven to 300F/150C/Electric Fan 130C/Gas Mark 2 and have a baking tray ready with a piece of baking paper.
Whisk egg whites on a medium high speed in a mixer until soft peaks form. Begin to add in 150g of sugar a dessertspoon at a time, allowing about 30 secs after each addition. Once all the sugar is incorporated, whack the speed up to high and whisk for one minute more until the eggs whites are thick and glossy with firm peaks. Stop it and check to see if there are still any grains of sugar in the eggs by rubbing a bit between your fingers. If there is, beat for another 30 secs.
Dab each corner of the baking paper and stick it down to the baking tray and then take rounded dessertspoons of the meringue mixture and make two rows of four. Put it in the oven and reduce the heat to 275F/135C/Electric Fan 120C/Gas Mark 1, baking them for an hour. Once the time is up, turn off the oven and leave the meringues in the oven until totally cold or make them later in the day and leave them in the cold oven overnight.
Start on the lemon curd by combining the yolks, 125g sugar and lemon juice in a small saucepan. Put on a low heat and whisk continuously until the mixture thickens. It should be like custard – a way to tell if it’s ready is to dip a spoon in and draw a line across the back of it. If it stays separated, it’s ready. Take it off the heat and then add in the butter in three parts, whisking in well after each addition. Once it’s done, pour it into a sterilized jar, leave to cool, then pop it in the fridge.
When you’re close to serving up, add the Tsp of sugar to the cream and then whisk by hand or with an electric hand whisk until thick but still loose. Take about 4-5 Tbsps of the chilled lemon curd (or more if you’d prefer) and gently fold it in. Crumble up your meringues and then fold those into, along with most the raspberries, reserving some. Spoon the mixture into four serving glasses or bowls and then top with the remaining raspberries.
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Does cream sound a little too indulgent for you? Replace it instead with Greek yoghurt for a light, refreshing twist.