Big Berry Mess for a Crowd
Dame Jen Greenhalgh
The easiest dessert you'll ever make. It comes together in a matter of minutes, looks wonderfully impressive, and always disappears quickly from a buffet table or after a long, leisurely lunch.
The beauty of this recipe is how adaptable it is. Swap the lemon curd for lime, orange or passion fruit curd, use whichever berries are in season (or already in your freezer), and don't be afraid to reach for shop-bought meringues—they work beautifully.
Most importantly, this is your sign to rescue that gorgeous serving bowl from the back of the cupboard. It deserves its moment.
Serves: 10–12
Ingredients
1 x 340g jar lemon curd
2 x 600ml pots double cream
1 tsp pure vanilla extract
2 tbsp honey
600g frozen mixed berries, defrosted
12 large meringues, roughly broken into pieces (homemade or shop-bought)
250g fresh raspberries, or your favourite fresh berries, to finish
Method
Whip the double cream until it is just beginning to thicken.
Add the honey and vanilla extract and continue whisking until the cream reaches soft peaks.
Spoon in the lemon curd and gently whisk for a few more seconds until the mixture is thick and holds its shape. Take care not to overwhip.
Fold through the defrosted berries, gently crushing some with the spoon to create lovely ribbons of fruit throughout the cream.
Fold in all but a handful of the broken meringues.
Spoon the mixture into a large serving bowl.
Scatter over the remaining meringue pieces and finish with the fresh berries.
Serve immediately or chill for up to a couple of hours before serving.
Jen's Tip
This recipe is endlessly versatile. Try it with passion fruit, lime or orange curd, swap in blackberries, cherries or strawberries, or add a splash of your favourite liqueur for a grown-up version. It's the perfect make-ahead dessert for summer gatherings, celebrations and festive buffets.
This has all the hallmarks of a recipe that quickly becomes a family favourite—simple, generous and designed for sharing.
