Prep time: 10 minutes
Eaton mess has to be one of the most brilliant deserts ever. It’s light, it has texture and it’s super moreish. Traditionally, it’s served with berries, but I’ve given it a bit of a twist by using lemon curd and passion fruits too.
350ml double cream
1 tablespoon icing sugar
a few drops of vanilla extract
4 large ready-made Meringues, broken up
5 tablespoons good quality ready-made lemon curd
150g fresh raspberries
2 passion fruits pulp
Whisk together the double cream, icing sugar and vanilla extract until it becomes thick, but is still able to leave a trail. Don’t over whip it and make it foamy as it begins to taste a little buttery, or sometimes even cheesy!
Add the broken up meringues, lemon curd and raspberries into the mixture and give a good mix. The gentler you do it, the more obvious the marble effect of the lemon curd running through it will be. Divide between 4 plates, then top each plate with some of the passion fruit pulp.