This is a very simple summer dessert, a take on Eton Mess using summer fruits which are plentiful now. It also works if you only have a few fruits. I have made a version of this using damson puree instead of grated lemon.
- 300 ml double cream
- 2 dessert spoonfuls icing sugar
- grated rind of one lemon
- meringue – you can make your own but I used ready-made ones from the supermarket
- summer fruits – I picked raspberries and strawberries from the garden
Add the icing sugar to the double cream.
Grate the rind from a lemon and add to the cream. (An alternative is to add damson puree).
Whisk together until the cream thickens and forms soft peaks.
This can be used now or placed in the fridge for an hour or two until you need it.
Break the meringues into pieces.
Gently fold into the cream mix.
Put onto individual plates – this makes four servings.
Dot the fruit around. I used a mix of fresh raspberries and sliced strawberries.
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