Marmalade & Berry Eton Mess Pots

A summery twist on the classic British dessert. Layers of juicy berries, meringue, softly whipped cream and St Clement’s marmalade come together in these elegant dessert pots. The citrus notes add a fresh brightness that pairs beautifully with the sweet berries and crisp meringue.

Difficulty Easy

Serves 4

Prep time 15 mins

Cook time 0 mins

Ingredients

4 meringue nests

300ml double cream

2 tbsp icing sugar

2 tbsp La Vieja Fábrica St Clement's Marmalade

200g strawberries, diced

125g raspberries

Zest of 1 orange

Finish with some small whole strawberries, raspberries and orange zest and a drizzle of loosened marmalade

Method

Prepare the fruit. Reserve a handful of the prettiest raspberries and 4 small strawberries for decorating and place the remaining strawberries and raspberries into a bowl.

Add 1 teaspoon of marmalade and gently toss together to lightly glaze the fruit.

Whip the double cream and icing sugar together until soft peaks form.

Warm the marmalade for a few seconds until slightly loosened then fold the marmalade through the cream just once or twice, leaving visible ribbons throughout. Do not fully combine.

Break the meringues into chunky pieces, keeping a mixture of larger chunks and smaller shards for texture and visual interest.

To assemble: Spoon a layer of berries into the bottom of each glass, pressing a few pieces against the sides so they remain visible.

Add a generous spoonful of marmalade cream and gently spread towards the edge of the glass.

Scatter over a layer of crushed meringue and another spoonful of berries.

Top with a final layer of marmalade cream.

10.

To finish, decorate each glass with a whole strawberry and a few reserved raspberries. Drizzle over a little loosened marmalade. Finish with extra orange zest and a few pieces of crushed meringue.