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summer berry eton mess with pistachios

A light and summery berry Eton mess with pistachios recipe. 

Ingredients

  • 250 ml cream 1 cup
  • 1 lemon
  • 50 gms castor sugar
  • 300 gms mixed berries
  • 45 gms raw pistachios
  • 140 g ready-made meringues

Instructions

    Cup of Yum
  1. Cut up 250gm of the berries and add them to a bowl with the lemon zest and a little less than the juice of the lemon (20ml).  You are reserving the rest for garnish. Add the sugar and mash things up with a spoon, potato masher or the back of a wooden spoon. Allow this to macerate for a bit.
  2. Roughly chop the pistachios and crush up the meringues.
  3. Whip the cream until a medium-firm peak making sure you don’t take it too far.
  4. Add the crushed berries, meringues, and ¾ of the pistachios to the cream and gently fold them through. Dollop this mixture into individual serving glasses and garnish with the remaining berries and pistachios. Serve immediately or set aside in the fridge until you are ready.