Raspberry and Lemon Eton Mess

Wild Blueberry & Raspberry Eton Mess

This is a pretty easy dessert to put together. If you’re in a rush you can always buy the merinque and sponge cake. You can also use any jam you have on hand though a jam like raspberry or black currant, with their tart edge, really works well.


  • 300ml 35% cream
  • 1/2 cup (60g) pure icing sugar, sifted
  • 1 tsp vanilla bean paste
  • Finely grated zest of 1 lemon, plus extra zest to serve
  • 200g mascarpone
  • 100g meringue, crumbled
  • 2 x 8′ or 9″ round sponge cakes
  • 1/2 cup (160g) Moss Berry Farm Wild Blueberry and Rraspberry jam, warmed
  • 1/2 pint blueberries
  • 1/2 pint raspberries
  • Mint leaves, to garnish
Eton Mess 1
Wild Blueberry and Raspberry Eton Mess


  1. Place cream and icing sugar in a bowl and whisk to soft peaks. Add vanilla, lemon zest and mascarpone, and whisk to firm peaks. Fold in meringue.
  2. Place 1 sponge on a serving plate and spread with half the jam. Top with half the meringue cream, then drizzle with remaining jam. Top remaining sponge with remaining meringue cream, using a palette knife to create peaks, then place on top of first cake.
  3. Scatter with blueberries and raspberries, mint and extra lemon zest to serve.

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