Mid-Summer Raspberry Eton Mess
This Mid-Summer Raspberry Eton Mess is a bright, elegant twist on the classic British dessert. With crunchy pavlova, tropical mango, tart lemon-passionfruit curd, and fresh raspberries, it’s a light yet indulgent treat perfect for warm weather gatherings.
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
Instructions
- Chill 4–6 dessert glasses in the fridge.
- Break pavlova into 1–2 cm pieces; fill each glass one-third full.
- Spoon 2 Tbsp curd into each glass, filling gaps.
- Tuck mango strips into each serving.
- Whip cream to soft peaks; dollop or pipe over layers.
- Top with raspberries, then sprinkle nuts and petals.
- See full steps with tips & photos → https://p4pd.org/mid-summer-raspberry-eton-mess/
Notes
- Pavlova Tip: Use store-bought or homemade meringue nests or shells for convenience.
- Fruit Swap: Substitute mango with kiwi, peach, or papaya if preferred.
- Make Ahead: Components can be prepped in advance, but assemble just before serving for crisp texture.
- Dairy-Free Option: Use coconut whipped cream for a plant-based variation.