Apricot & crème fraiche Eton mess

Jam jars are perfect for transporting this fruity dessert to your favourite picnic spot – crumble over meringues just before serving

  • Prep:10 mins
    Cook:5 mins
    plus cooling
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 354
  • fat 10g
  • saturates 7g
  • carbs 53g
  • sugars 52g
  • fibre 3g
  • protein 8g
  • salt 0.3g


  • 6-8 apricots, halved and stoned
  • 2 tbsp apricot jam
  • 2 tbsp dessert wine, such as Sauternes, or water
  • 100ml crème fraîche
  • 150ml pot natural yogurt
  • 1 tbsp icing sugar
  • 8 ready-made mini meringues


  1. Place the apricot halves, jam and dessert wine or water in a small saucepan. Bubble for 2-3 mins until syrupy – the apricots should still be holding their shape. Divide between 2 pots or jam jars, leave to cool, then chill until ready to assemble.

  2. Mix the crème fraîche, yogurt and icing sugar, then pour over the apricots and chill until ready to serve. Transport in a cool bag. Take the meringues in a separate container, for crumbling over just before serving.

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