Has this month gotten away from you? It has absolutely flown by for me! And I’ve been a little lax – I’ve got a backlog of recipes to share with you and I just don’t know where to begin!
These awesome little layered desserts seem like the best place to start. They’re a stunning, Summery take on a classic Eton mess, and they’re sure to impress anyone you serve them to.
I’m swooning over the berries available at the moment – they’re coming down in price a little bit because they’re so abundant, and they’re absolutely delightful. I’ve been eating berries like they’re going out of fashion.
The mangoes are amazing at the moment as well. This mango custard was a spark of inspiration that came to me as a result of having too many eggs and mangoes in the house. This is obviously not a problem for many people, but in my house it was a real head scratcher.
So, instead of the traditional cream, I thought a light, fruity custard would be a great addition to my eton messes. And so the mango custard was born.
It is legitimately so good that I had to restrain myself from drinking it.
(You’ll have some mango custard left over from this recipe, so I’d recommend drizzling it on icecream or filling doughnuts with it.)
Berry mango Eton mess
Makes 3 cups
- 600g mango flesh (about three medium-sized mangoes)
- 2 tsp lemon juice
- 1 1/3 cups sugar
- 150g butter
- 6 egg yolks
- 1 tbsp hot water
- 1/2 tsp gelatine
- 80g raspberries
- 3/4 tbsp sugar
- 6 egg whites
- 1 1/2 cups castor sugar
- 2 tsp cornflour
- 3/4 tsp white vinegar
- 4 cups berries of your choice, I used blueberries and raspberries
Grab your mango flesh and pop it into a blender with the lemon juice and blend for about 30 seconds until you have a nice puree*. Even though it’s glorious, resist the urge to drink it. Put your mango puree, sugar and butter in a pyrex bowl and place over a boiling pan of water. Mix until the butter has melted, then remove the water from the heat.
Take your egg yolks, lightly beat them, then pour some of the mango mixture into the egg yolks so as not to cook the yolks. Now pour all of the egg yolk mixture into the mango mixture and mix well. Turn up the heat to high and stir for 12-15 minutes so that the mango mixture reduces slightly. Remove from the heat and set to one side. Mix together your hot water and gelatine, making sure all the granules are dissolved, then stir into the mango mixture. Pop the mixture into the fridge for at least an hour so that it cools and firms up slightly.
While the mango custard is in the fridge, make a start on the pavlova by mashing together your raspberries and sugar until they’re nice and combined – they should be part liquid, part lumps of raspberries. Set them to one side.
In a separate bowl, whip your egg whites on a medium-high speed for 1-2 minutes until the egg whites froth up slightly. Next, with the eggs still whipping, slowly pour in the castor sugar. Once you’ve poured in all of the sugar, turn up to high and whip for 5-10 minutes until your meringue is thick, glossy and holds peaks. If you rub some of the meringue between your fingers, it should be smooth – if it is gritty, mix for a little longer.
Preheat your oven to 120C and line a baking tray with baking paper and set to one side.
Mix the cornflour into the meringue, then the white vinegar until just combined.
Grab a dinner plate and trace its outline on the baking paper with a pencil. Flip it upside down so that the pencil doesn’t come into contact with the meringue. To help your baking paper stay in place while you spread the meringue, dab a small amount of meringue under each of the corners of baking paper.
Scoop out half of the meringue and spread it in the outline of the plate. Dribble some of the raspberry mixture out over the meringue, then swirl with a fork. Repeat with the remaining meringue, then the remaining raspberry. Pop in the oven for 80-90 minutes, until the top loses its stickiness. Set to one side to cool for at least 15 minutes.
To assemble, break apart your meringue (it should be a lovely mix of crusty outside and fluffy inside) and start layering. I went berries, mango custard, pavlova, repeat, but you can do it in whatever order you fancy.
* I used the George Foreman Mix & Go Pro, which was loaned to me by my new friends at Appliance Kitchen. I actually didn’t know that George Foreman had branched out of grills, so was pleasantly surprised by this little blender!