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Eton Mess with Lemon Curd




Source of Recipe


Adapted from different sources on the internet.


Recipe Introduction


A traditional English dessert. I served it to my English Aunt Mary, who loved it. Some recipes call for mixing the broken meringues into the whipped cream mixture, but we found that it lost some texture that way. We liked when they were just layered in as it is being made. I stabilized the whipped cream with gelatin (in the “Sweet Sauces & Frostings” section). Whipping cream doubles in volume when whipped, so 2 cups may be too much – if you have stabilized the cream, you can save it and have more the next day.


List of Ingredients




4 cups strawberries, roughly chopped and macerated with 2 t. caster sugar
2 cups whipping cream
8 – 12 meringues (the ones that are about 2-inches across)
Lemon curd
More caster sugar to sweeten whipped cream, if needed


Recipe



Whip the cream (stabilizing with gelatin, if you like) to soft peaks. Fold in all but 1/2 a cup of the strawberries. Taste and see if you would like to add any additional sugar. Dollop into 4 bowls (clear is nice – I used old fashioned Champagne coupe glasses). Roughly crush the meringues and sprinkle on top of the whipped cream mixture. Spoon a bit of lemon curd (about 2 T.) over this and top with the remaining strawberries.
Serves 4.