Peach, raspberry & pistachio mess jars

by Rachel Phipps

An easy-to-make summer dessert from food blogger Rachel Phipps

Old jam jars make for a beautiful way to serve up any type of potted dessert to guests, but if you make sure you don’t fill the jars up too much you can also screw the lids back on and stack them up in a picnic basket for the perfect end to an out and about meal. 


500ml double cream
3-4 large meringues
200g raspberries
4 large ripe peaches
2 small handfuls of pistachios 


Whip the cream until just stiff. Lightly crush the meringues, chop the peaches into very small pieces and roughly chop the pistachios.

To assemble the mess jars, simply layer the fruit, cream, meringue and nuts. To stop the meringue going soggy during transportation, make sure you keep it separate from the fruit with a layer of cream.

For the best visual effect, start with a little bit of fruit at the bottom and make sure you finish with a little fruit and a good sprinkling of nuts on top.

Finish with the fruit just peeking out over the top of the jar so that the lids can be screwed on easily. Keep refrigerated.