Blackberry Yoghurt And Lemon Eton Mess | Donna Hay

Step 1

Place the blackberries, water and 1 tablespoon of the sugar in a small saucepan over medium heat. Cook for 10 minutes or until reduced and syrupy. Transfer to a small bowl and refrigerate until cold. Place the yoghurt, cream and remaining 1 tablespoon of sugar in the bowl of an electric mixer and whisk until soft peaks form. Divide the yoghurt mixture, the lemon curd and the blackberry mixture between 4 x 1-cup-capacity (250ml) serving glasses to create a layered effect. Top with the meringue and dust with extra sugar to serve. Serves 4

Step 2

Place the blackberries, water and 1 tablespoon of the sugar in a small saucepan over medium heat. Cook for 10 minutes or until reduced and syrupy. Transfer to a small bowl and refrigerate until cold. Place the yoghurt, cream and remaining 1 tablespoon of sugar in the bowl of an electric mixer and whisk until soft peaks form. Divide the yoghurt mixture, the lemon curd and the blackberry mixture between 4 x 1-cup-capacity (250ml) serving glasses to create a layered effect. Top with the meringue and dust with extra sugar to serve. Serves 4