Can you believe this Lime Eton Mess is made from leftovers? When I made my Gin & Tonic Layer Cake the curd recipe made more than I needed. I also made meringues to decorate the top of the cake, of which, I only needed a handful. Some recipes just cannot be halved or reduced, for example life’s too short to weigh out half an egg yolk to make some curd. Also the bags of lemons and limes I had bought were all unwaxed and I really needed to use them up. As you can see from the photos, I had used all the limes to make the curd and the cake!
So I made the full recipes for the curd and meringues knowing that I would find some way to use up the leftovers. Initially I was just going to use up the leftover gin and lime curd on toast and in my overnight oats (which tastes amazing and the amount of gin is really nominal). Then I thought that was a bit of a wasted opportunity as I had two thirds of the ingredients needed to create an alternative to Eton Mess.
This lime Eton Mess is one of the easiest desserts to make, if you feel like giving it a try, the gin and tonic curd recipe can be found here. You can easily make this curd without the gin as well, or you could try adding some vodka or switching it to a lemon curd and adding some limoncello. The lime eton mess really wouldn’t suffer if it was made with shop bought meringue either, but you really need to make the curd yourself because it is so zingy and it cuts right through the sweetness of the meringue and the whipped cream.
Eton mess is traditionally made with meringue, whipped cream and strawberries. As the name suggests it is associated with the exclusive boys school of the same name. The ‘mess’ part is said to be attributed to the messy style of the dessert, as well as a portion being referred to as a mess. It is always served at the annual cricket match between Eton and Harrow.
The thing I love about Eton Mess is that it is so easy to prepare and you can use any fruit or flavours that you fancy and it’s fun, because it is essentially a pavolva that has been bashed up, and that is pretty tasty to eat!
To say there is a recipe for this is a bit of a lie, the real work is in making the curd and the meringues, if you get those right this will be delicious. You can make it a little bit of time in advance, but you really want the meringue to stay crunchy, otherwise the texture of the mess will all be very similar.
If you’re having people to dinner though, I like to put all of the ingredients in the middle of the table and to give everyone a bowl and a spoon and they can create their own mess. It tastes best when it has been freshly mixed together.
- Whip the cream until it is just firm, don't be tempted to overwhip it. You want it to hold it's shape, but not be too stiff.
- Take 4 bowls or glasses and put some cream in the bottom of them, break up some meringue and place on top of the cream.
- Add a spoonful of lime curd and then repeat the process until you have filled the glasses or bowls, finishing with a layer of lime curd.
- Top with a meringue and a slice of lime or a thin peeling of lime.
- Alternatively, place all the ingredients in a large bowl and fold gently before dividing between 4 bowls or glasses.
Thanks for reading.