Name: Mid-Summer Raspberry Eton Mess
Prep time: 15 min
Total time: 25 min
Ingredients: 200 g small pavlova or meringue pieces; 160 ml double cream; 1 ripe mango peeled and sliced into thin strips; ½ cup lemon & passionfruit curd; 1 punnet fresh raspberries; 2 Tbsp slivered pistachios toasted; Salade de fleurs dried edible flowers, optional

I’m head over heels for a classic Eton Mess, and this Mid-Summer Raspberry Eton Mess feels like sunshine in a glass.

With its crisp meringue shards, pillowy whipped cream, tangy lemon–passionfruit curd, and jewel-bright raspberries, every spoonful is a celebration of summer’s best flavors.

I love pulling together this no-bake dessert when guests pop by unexpectedly—it looks effortlessly elegant yet comes together in under 15 minutes.

Why You’ll Love This Recipe

Ultra-Fast Assembly – Ready in just 15 minutes, no oven required if you use store-bought pavlova.

Refreshing & creamy – The contrast of crunchy meringue and silky double cream keeps each bite exciting.

Fruit-Forward Flavor – Raspberries and mango add fresh, vibrant sweetness.

Make-Ahead Components – Prep the curd, chop the pavlova, and whip the cream ahead of time for stress-free entertaining.

Customizable Presentation – Layer in individual glasses for a chic look or spoon into a large bowl for family-style serving.

Ingredient Highlights

200 g small pavlova or equivalent meringue pieces – The airy, crunchy foundation of our Eton Mess recipe.

160 ml double cream – Whips into soft peaks for a rich, cloud-like texture.

1 ripe mango – Peeled, de-stoned, and sliced into thin strips for tropical sweetness.

½ cup lemon & passionfruit curd (homemade or store-bought) – Adds bright, tangy pops in every layer.

1 punnet fresh raspberries – Juicy, vibrant berries that scream summer.

2 Tbsp slivered pistachios – Toasted for a nutty crunch and pretty green contrast.

Salade de fleurs (dried edible flowers) – Optional, but they turn each serving into an edible work of art.

Pro Tips Before You Start

Chill Your Glasses – Pop the serving glasses in the fridge so your Mid-Summer Raspberry Eton Mess stays cool and your meringue crisp.

Whip Cream to Soft Peaks – Overwhipped cream can become grainy—stop when it holds gentle swirls.

Layer Lightly – Alternate thin layers of meringue, curd, fruit, and cream to keep each bite balanced.

Toast the Pistachios – Warm them in a dry skillet for 2–3 minutes, shaking often, to boost flavor and aroma.

Reserve Some Garnish – Hold back a few raspberries, pistachios, and petals to finish the top with a wow factor.

How to Make the Mid-Summer Raspberry Eton Mess

Prepare Your Serving Vessels

Place 4–6 small dessert glasses or jars on a tray and chill in the fridge.

Break Up the Pavlova

Gently crumble the 200 g pavlova or meringue nests into 1–2 cm pieces.

Divide evenly among the chilled glasses, filling each about one-third full.

Spoon in the Curd

Dollop 2 Tbsp lemon & passionfruit curd around the meringue pieces, filling the gaps for a tangy contrast.

Add Mango Strips

Peel, de-stone, and slice the mango into thin strips.

Tuck a few strips into each glass so they nestle against the curd and meringue.

Whip and Dollop the Cream

In a cold bowl, whip 160 ml double cream until soft peaks form.

Using a spoon or a piping bag fitted with a star tip, add a generous cloud of cream into each glass’s crevices.

Top with Raspberries

Press 5–6 raspberries gently into the whipped cream of each serving.

Garnish and Serve

Sprinkle ½ Tbsp toasted pistachios and a few dried flower petals over each Mid-Summer Raspberry Eton Mess.

Serve immediately for best texture.

Serving Suggestions

Sparkling Rosé – Bubbles and berries are a match made in heaven.

Basil-Lime Sorbet – A small scoop on the side adds herbal freshness.

Shortbread Biscuits – For an extra buttery crunch.

Iced Hibiscus Tea – Its tart floral notes complement the sweet cream.

Variations and Substitutions

Mixed Berry Eton Mess – Swap mango for sliced strawberries and add blueberries.

Tropical Passion Twist – Use passionfruit pulp instead of curd for seeded texture and tang.

Vegan & Gluten-Free – Choose a vegan meringue alternative and coconut whipped cream.

Nut-Free Crunch – Replace pistachios with toasted coconut flakes or granola clusters.

Cookie Crumble Base – Crumble amaretti or shortbread cookies in place of pavlova for a sturdier bite.

Storage Tips

Assembled – Best enjoyed immediately; meringue can soften if left too long.

Components – Store broken pavlova and whipped cream separately in airtight containers in the fridge for up to 24 hours.

Make-Ahead – Prep curd, chop pavlova, toast nuts, and slice mango up to a day ahead; assemble at the last minute.

FAQs

Can I make my own pavlova for this recipe?
Yes—bake a homemade pavlova, cool completely, then break into bite-sized pieces.

How do I know when to stop whipping the cream?
Watch for soft peaks that gently hold their shape; stop before they become stiff or grainy.

What other fruits work well?
Peaches, nectarines, and kiwi are delicious alternatives or additions.

How can I keep the meringue from getting soggy?
Assemble just before serving and keep the cream chilled until the last moment.

Are dried flowers safe to eat?
Only use food-grade, pesticide-free edible petals from a reputable source.

Can I scale this up for a party?
Absolutely—layer in a large trifle bowl for a stunning centerpiece.

Is there a dairy-free option?
Use coconut whipped cream and a vegan meringue base to make this dessert completely plant-based.

Final Thoughts

This Mid-Summer Raspberry Eton Mess is my go-to when I want a dessert that feels both elegant and easy.

The mix of textures—crunchy meringue, creamy whipped double cream, vibrant fruit, and nutty pistachios—keeps every bite interesting.

Plus, it’s flexible enough to adapt to what’s in season or your pantry.

Trust me, your guests will be delighted by this fresh, colorful take on a British classic.