This summery version of a classic combines all the elements that make life worthwhile in a single trifle bowl.
Recipe: Blueberry and Lemon Eton mess
This dessert is going to be one of your favorites. Aside from the lemon curd and meringues, which are easy to make, the rest of the ingredients can be store-bought. You can experiment with other citrus juices to create the curd—consider using mandarin, grapefruit, orange, etc. It looks amazing in a trifle bowl and offers a great mix of textures. This recipe serves 6 people.
LEMON CURD
8 egg yolks
⅔ cup (140 g/5 oz) sugar
⅓ cup (80 ml/2½ fl oz) fresh lemon juice
¼ cup (60 g/2¼ oz) butter, roughly chopped
⅓ cup (80 ml/2½ fl oz) cream
MERINGUES
4 egg whites
2 tablespoons white vinegar
2 tablespoons cold water
2 cups (440 g/15½ oz) caster sugar
TO ASSEMBLE AND SERVE
1 x 300 ml (10½ fl oz) bottle cream
limoncello or Grand Marnier (optional)
1 cup (250 g/9 oz) passion-fruit pulp (optional)
3 x punnets blueberries (approx. 375 g/13 oz)
finely grated zest of 1 lemon
Here are the steps:
1. To make the lemon curd, combine the egg yolks, sugar, and lemon juice in a non-reactive saucepan. Whisk until well combined.
2. Place the saucepan over medium heat and stir the mixture continuously until it thickens and comes to a boil. Remove from heat, stir in the butter, and let the mixture cool. Then, stir in the cream and refrigerate until needed.
3. Preheat the oven to 100°C (200°F) and line two baking trays with baking paper.
4. Using a stand mixer with the whisk attachment or a handheld electric whisk, beat the egg whites, then add vinegar and water. Slowly add caster sugar until stiff and shiny meringue forms. Spoon the meringues onto the prepared baking trays.
5. Bake in the oven for 1½ hours, then turn off the oven and let the meringues cool to room temperature or preferably overnight.
6. Store the meringues in a cake tin or airtight container.
7. Whip the cream until soft peaks form and refrigerate.
To assemble the Eton Mess:
– In a high-sided glass trifle bowl, layer slightly broken meringue, a drizzle of booze (optional), whipped cream, lemon curd, and passion fruit pulp (optional). Repeat the layers, finishing with cream, blueberries, passion fruit pulp, and lemon zest.
– Refrigerate for an hour before serving in individual bowls.
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