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Lemon Eton Mess
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Lemon Eton Mess

Ingredients

  • 900 ml thickened cream
  • 1 ¼ cups whipped lemon curd
  • 1 cup mini white marshmallows
  • 5 purchased meringue nests (total of 350g)
  • 220 g Scotch Finger or any other shortbread biscuits (roughly chopped)

Instructions

  • Using electric beaters, whip the cream until soft peaks form.
  • Gently fold through ½ cup of the whipped lemon curd and ½ cup of the mini marshmallows.
  • Crumble the meringue nests and the Scotch Finger biscuits into the cream mixture, then gently fold until just combined.
  • Spoon a layer of the cream mixture into the base of each small dessert container (or one large serving bowl). Add a spoonful of the remaining whipped lemon curd, then repeat the layers until you reach the top of the container. The number of layers will depend on the size of your serving dish.
  • Finish by topping with the remaining lemon curd and mini marshmallows.
  • Refrigerate until ready to serve.

Notes

If you are serving in a large bowl leave out one of the meringue nests and two of the biscuits to crumble over the top with the lemon curd and marshmallows for a nice presentation.