Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: Experience the irresistible charm of Blueberry and Lemon Eton Mess, a cherished dessert celebrated for its delightful medley of flavors and textures. This treat harmoniously blends the crispiness of pavlova, the luxurious richness of cream, and the tangy sweetness of blueberries and lemon curd. Already have an account?
Well-balanced Textures: The crispy pavlova merges seamlessly with the velvety cream, creating a satisfying contrast that delights the palate. Perfectly-paired Flavors: Bursting with tangy sweetness, the blueberries and lemon curd elevate the dessert with refreshing flavors that complement each bite. Versatile and Crowd-Pleasing: Whether it’s a casual gathering or an elegant dinner, Eton Mess is a versatile treat that promises to impress with its delightful medley of tastes and textures.
IMPORTANT NOTE: This recipe was improved and updated on 6/19/2024, to include explanations and substitutes of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
What Is Blueberry and Lemon Eton Mess?
Eton mess is a gluten-free dessert made with pavlova (or meringue), cream, and a type of summer fruit. Typically, it is made with strawberries, but our homemade Eton mess calls for blueberries and lemon curd!
Eton Mess is a super popular dessert in England and Ireland. Eton mess can be first found in print back in 1893, but there are a few mixed reports! Some people say the Eton mess was created when students at Eton College started a food fight. Another theory says that Eton mess was made while being served during a cricket match against students of Harrow School. They say the strawberry, meringue, and cream pudding were dropped, and instead of tossing the food out, they scooped it all up and served it all together in bowls.
Tools You Need
Measuring cups and spoons Small saucepan Mixing bowls Glass serving bowls Whisk Spatula
What is in Blueberry and Lemon Eton Mess
Blueberries Blueberries: Provide a burst of tangy sweetness and juiciness, adding a fresh fruit flavor and a touch of natural tartness that balances the richness of the cream. Alternatively, other berries like fresh strawberries, raspberries, blackberries, or a mix of these. Frozen berries can also be used if fresh ones are not available. Water Water is used to create a syrup when combined with sugar, helping to soften and sweeten the blueberries without overpowering their natural flavor. Alternatively, replace with fruit juice (like apple or white grape juice) for added flavor, or use a mild herbal tea for a subtle twist. Granulated sugar Granulated Sugar sweetens the blueberries and helps to create a syrup, enhancing the overall sweetness. You can use honey, maple syrup, agave nectar, or a sugar substitute like Stevia from our Sugar Substitute Chart. Heavy whipping cream Heavy Whipping Cream adds a rich, creamy texture to the dessert, providing a luxurious mouthfeel that complements the crispiness of the pavlova and the tartness of the blueberries. You can use double cream or coconut cream in place of heavy cream. Refer to Dairy-Free Coconut Homemade Ice Cream for the method of getting coconut cream. Perfect Pavlova In 5 Steps Recipe A Perfect Pavlova is the star of the dessert, providing a light, crispy, and slightly chewy base that contrasts beautifully with the creamy and fruity elements. Lemon curd Cilled Lemon Curd adds a zesty, citrusy flavor that cuts through the sweetness, providing a refreshing tang that elevates the entire dessert with its bright, vibrant taste. You can choose from traditional Lemon Curd, Whole Lemon Curd, Microwave Lemon Curd, or Vegan Lemon Curd.
How To Make Blueberry And Lemon Eton Mess
Gemma’s Pro Chef Tips
Use my Pavlova Master Recipe. You can make it in just 5 simple steps! For a quicker version of this dessert, you can use store bought meringue cookies. You will need about 24 meringues for this (more or less, depending on the size). I love lemon and blueberries together. You can use homemade Lemon Curd or store-bought. If you’re like me and bake a lot, you have a supply of egg whites. Freeze them in Ziploc bags, label them, and defrost them for future meringue and pavlova desserts! Use fresh or frozen blueberries for this recipe; both work really well. Keep in mind that frozen foods are often frozen when they are at peak ripeness! Same goes for canned food! For an eggless version, make Vegan Meringues (with aqua faba) and Vegan Lemon Curd. I like to serve this dessert right after it has been mixed up. The meringue starts to dissolve in the cream if it sits too long, so don’t mix it too far in advance. Make ahead tip: you can make the curd, blueberry sauce and pavlova up to 3 days in advance. The whipped cream can be made up to 2 hours before assembling.
Make Ahead and Storage Instructions
This dessert is best the day it is made and truly the best right after the meringue and cream have been mixed together. You can cover and store leftover Eton mess in the fridge for a day or two, but keep in mind the meringue will start to dissolve in the cream.
What is the texture of the meringue supposed to be?
The meringue should be crisp on the outside and slightly chewy on the inside, providing a nice contrast to the soft whipped cream and juicy fruit.
How do I prevent the meringue from getting soggy?
Assemble the Eton Mess just before serving to keep the meringue from becoming soggy. Keep the meringue in an airtight container until ready to use.
Make More Desserts!
Perfect Pavlova Ultimate Cream Cheese Brownies Swiss Meringue Buttercream Frosting No-Bake Lemon Meringue Cheesecake
IMPORTANT NOTE: This recipe was improved and updated on 6/19/2024, to include explanations and substitutes of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.
