Tamara Novacoviç about the joys of the first weeks of summer.
By Tamara Novacoviç
Spring has evolved into summer. Days are longer and nigths are getting pretty warm here. This is my favorite time of the year. It’s time to celebrate life and enjoy warm, summer days. Time to gather your friends and family, have a picnic, fire up a barbecue, walk through the blossomed fields, dance in summer rain and remember that the simplest things count. 
We have had an entire week of rain alternating with sun, which resulted in heavy air, but also in abundance of summer fruit that bloomed after the rain, encouraged by the summer sun.
We picked cherries, plump, red, juicy cherries. I wanted to use them for cherry strudel but changed my mind-we ate them fresh, while picking them.
We had barbecue – juicy meat for men and lighter versions with salads for women. This is what happens every time we have barbecue. Women tend to eat lighter meat and more vegetables, while men fill themselves with heavy meat versions.
A lovely cat slept in the shade next to our barbecue, occasionally opening his eyes and waiting patiently for a piece of meat, already full.
Our friend brought his own coffee maker and fresh, flavorful coffee beans that we ground into one of the best coffees I have tried so far. Creamy and strong, just the way I like it.
This week, first raspberries made appearance. Most of them are still green and shy, but I managed to find some red, soft, flavorful ones.
Yesterday morning the air was so fresh…rain was falling all night and in the morning the entire garden smelled of roses. Their scent mixed with fresh after-rain air resulted in such a lovely atmosphere. I put on my favorite flower crocks and ventured into the land of raspberries…That particular part of the garden where raspberry bushes grow is a world for itself. I felt almost like Alice in Wonderland. When you enter the raspberry area, you find yourself in a place dominated by the sounds of busy bees and other insects, scents of ripened raspberries and heavy, warm air. It’s like an entire damp air gathers among those bushes and stays there. It’s hot, you’re sweating, but you pick one raspberry after another and eat them while picking…I barely managed to save some for later. They are warm and tender, you have to be gentle and careful not to smash them. Some of the raspberries I managed to save from myself for the photo shoot fell all over the floor. I tend to be so clumsy. But I picked them up, took some photos and used them for a lovely treat.
Barbecue was followed by a dessert, of course. I opted for one of my favorite glass-type desserts. Whipped cream with fresh, soft raspberries I picked, combined with crisp meringue nests. Eton mess it is. I chose Nigella’s famous Eton mess recipe, you can see the original here.
It is considered to be of English origin and most often made with strawberries. It is said that Eton mess was first served in the 1930s in the Eton College’s “sock shop” and was originally made with either strawberries or bananas mixed with ice-cream or cream. Meringue was a later addition. This dessert can be made with many other types of summer fruit (like I did with raspberries). The word mess may refer to the appearance of the dish.
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Summer weekends: Celebrate life
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
A delightful English dessert featuring layers of whipped cream, fresh raspberries, and crisp meringue nests, perfect for enjoying the flavors of summer.
Ingredients
- 4 cups (500 g) raspberries (or strawberries, hulled and chopped)
- 2 tsp caster or vanilla sugar
- 2 tsp pomegranate juice
- 2 cups (500 ml) whipping cream
- 1 packet individual meringue nests
Instructions
- Wash the raspberries thoroughly. If using strawberries, hull and chop them into bite-sized pieces.
- Place the fruit in a bowl and sprinkle with pomegranate juice and sugar. Stir gently to combine, then let the mixture macerate for about 10 minutes.
- While the fruit is macerating, whip the cream in a separate bowl until it forms soft peaks.
- Break the meringue nests into bite-sized pieces and gently fold them into the whipped cream.
- Layer the macerated fruit and whipped cream mixture in serving glasses, creating alternating layers for a visually appealing presentation.
- Serve immediately to enjoy the crisp texture of the meringue with the soft cream and juicy fruit.
Notes
- For a twist, try using strawberries or a mix of summer fruits.
- Serve immediately to maintain the meringue’s crispness.
- This dessert is best enjoyed fresh, as the meringue will soften over time.
- If you prefer a sweeter dessert, adjust the sugar to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 23
- Carbohydrates: 35
- Fiber: 5
- Protein: 3
- Cholesterol: 70
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Frequently Asked Questions
Why does the fruit need to macerate before the cream is added?
The instructions call for tossing the raspberries with 2 tsp pomegranate juice and 2 tsp caster sugar and letting them sit for about 10 minutes. This macerating step draws out the fruit’s natural juices, creating a lightly syrupy topping that soaks into the meringue bases — it also deepens the flavor compared to simply piling fresh fruit on top.
Why does the recipe use pre-made individual meringue nests rather than homemade meringue?
The article frames this as a quick, summery dessert meant to be assembled rather than baked. Individual meringue nests provide a ready-made crisp shell without needing an oven, which fits the recipe’s spirit of celebrating summer without standing over a stove.
Why must this dessert be served immediately?
The notes are explicit: serve immediately to maintain the meringue’s crispness. Once the whipped cream and macerated fruit sit on the meringue, moisture transfers and the shells soften quickly — the dessert is best enjoyed within minutes of assembly.
Can I use strawberries instead of raspberries?
Yes — the notes and the ingredient list both call out strawberries as the direct alternative, and the article mentions a mix of summer fruits also works. If using strawberries, hull and chop them as the instructions specify for that variation.
Tamara, thanks for introducing me to a new dessert. You can’t go wrong with berries and whipped cream!!
I am glad I discovered this dessert to you :) I definitely recommend it, it’s pure bliss
This looks so fluffy and delicious. Fresh berries are too good and we usually choose to eat them fresh and uncooked.
thank you, Laura. I agree, they’re best fresh. When I have any kind of berries, I always think like I’m waisting them if I put them in a cake…although, marmalades made with berries are delicious :)