Recipe

Summer Mess

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.

Ingredients

Ingredients
  • 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

Method

Add the icing sugar to the double cream.

add icing sugar

Grate the rind from a lemon and add to the cream. (An alternative is to add damson puree).

grate lemon rind

Whisk together until the cream thickens and forms soft peaks.

whisked cream

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.

summer mess

Enjoy!

You can now find all of Nannie RaRa’s recipes in one place: Recipes

Recipe

Jean’s lemon freezer cake

My neighbour, Jean, gave me this easy-to-make lemon dessert recipe that is simply delicious. It can be made and kept in the freezer, taking it out and cutting a slice to eat whenever you want.

Ingredients

Ingredients for Jean's lemon freezer cake
Ingredients for Jean’s lemon freezer cake
  • 4 oz (114 g) icing sugar
  • Zest and juice of lemon
  • 300 ml double cream
  • 2 oz (57 g) meringue nests
  • half a 300 g jar lemon curd
  • 2 lb loaf tin (or similar) lined with clingfilm

Put the icing sugar plus the juice and zest of the lemon in a large bowl. Mix together until the icing sugar has dissolved.

Mixing lemon zest and juice with icing sugar
Mixing lemon zest and juice with icing sugar

Add the double cream and whisk all together until it forms soft peaks.

Roughly crumble the meringue nests into the mix, add teaspoonfuls of lemon curd as well.

Using a metal spoon gently fold the meringues and lemon curd into the cream. This does not need thorough mixing, finding areas of lemon curd when eating is good.

Roughly mix the meringue and lemon curd
Roughly mix the meringue and lemon curd

Spoon the mix into the lined tin. Cover with clingfilm and place in the freezer for a few hours.

Spoon the mixture into the tin and cover with clingfilm
Spoon the mixture into the tin and cover with clingfilm

The cake is now ready to eat.

Take the cake from the freezer and remove from the tin.

Finished dessert
Finished dessert

Turn it out onto a plate and remove clingfilm. You now have the lemon dessert. Single slices can be cut from the cake as you want them with the remainder returned to the freezer just wrapped in the clingfilm. It will keep for up to three months.

Jean's lemon freezer cake
Jean’s lemon freezer cake

Enjoy!