Al Brown’s go-to summer dessert makes the perfect Christmas dinner finale

This fresh summery take on a classic by the maestro himself Al Brown essentially combines everything that makes life worth living in one trifle bowl.

This is going to be my go-to summer dessert. Besides the lemon curd and meringues, which are pretty easy to make, the rest of the ingredients are basically store-bought. You can have a play-around with other citrus juices to make up the curd — try mandarin, grapefruit, orange, etc. This looks killer in a trifle bowl and is a textural symphony. Serves 6

LEMON CURD

8 egg yolks

⅔ cup (140 g/5 oz) sugar

⅓ cup (80 ml/2½ fl oz) fresh lemon juice

¼ cup (60 g/2¼ oz) butter, roughly chopped

⅓ cup (80 ml/2½ fl oz) cream

MERINGUES

4 egg whites

2 tablespoons white vinegar

2 tablespoons cold water

2 cups (440 g/15½ oz) caster sugar

TO ASSEMBLE AND SERVE

1 x 300 ml (10½ fl oz) bottle cream

limoncello or Grand Marnier (optional)

1 cup (250 g/9 oz) passion-fruit pulp (optional)

3 x punnets blueberries (approx. 375 g/13 oz)

finely grated zest of 1 lemon

To make the lemon curd, put the egg yolks, sugar and lemon juice in a suitable-sized non-reactive saucepan. Whisk until combined.

1 Place the saucepan over medium heat and stir the mixture continuously with a wooden spoon, or better still a rubber spatula, until it turns into a thick curd—this will be shortly after it comes up to the boil.

2 Remove from the heat, stir in the butter and let the mixture cool before stirring in the cream. Pour into a jar or similar, then refrigerate until required.

3 Preheat your oven to 100°C (200°F). Line two baking trays with baking paper.

4 In a stand mixer fitted with the whisk attachment, or using a handheld electric whisk, beat the egg whites for a minute or so, then add in the vinegar and water. Whisk again for a minute or so until frothy, then slowly start adding the caster sugar, about a tablespoon at a time to begin with, then increasing the amount a little. It should take 10–15 minutes for all the sugar to be incorporated. The meringue batter is ready when it is stiff and shiny with a lovely gloss.

5 Using a couple of tablespoons, spoon the meringues onto the prepared baking trays.

6 Bake in the oven for 1½ hours, rotating the baking trays halfway through, then turn off the oven. Leave the meringues in the oven without opening the door until they have cooled to room temperature, or preferably overnight.

7 Store in a cake tin or airtight container until required. You won’t use all the meringues in the Eton Mess so you’ll have leftovers—that’s a bonus.

8 Whip the cream until soft peaks form and refrigerate until required.

To assemble, take a glass trifle bowl (preferably one that’s high-sided) and start layering. Begin with some slightly broken meringue, followed by a drizzle of booze (if using), some whipped cream, lemon curd and passion-fruit pulp (if using). Repeat the layers, finishing with cream and blueberries, a little passion-fruit pulp and the lemon zest.

Refrigerate for an hour or so, then serve in individual bowls. Dream time!