About this recipe:This is my no-cook version of a low fat, less calorific summery dessert with a lemony kick. This can be prepared ahead with the meringue added just before serving. The amount of berries to use, is up to you. Use frozen or fresh berries of your choice, when in season.
frozen or fresh mixed berries, thawed and juice drained
1 teaspoon lemon curd
2 good quality shop-bought meringue nests
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Method Prep:15min › Ready in:15min
Combine the fromage frais, quark, lemon zest and sweetener in a mixing bowl. Add the drained berries. Don't stir at this stage. Reserve a few berries for decoration.
Put the lemon curd in a small microwaveable bowl or cup and put on simmer for about 40 seconds until liquid. Add this to the fruit mixture and stir gently so as to keep a 'swirly' texture. Try not to break up the fruit too much. Chill until needed.
Just before serving, crumble the meringue nests into the mixture and stir gently. If you add the meringue too soon they will go soft.
Divide the Eton mess between two dishes and top with reserved berries.
If you want to serve lots of people, allow a meringue nest per person and use a large tub of fromage frais and a whole tub of quark. Serve in a large decorative glass bowl with lots of fresh raspberries sprinkled over the top.