Mandarin Curd

  • 60g caster sugar
  • 7g corn starch
  • 90g plus a tablespoon freshly squeezed Delite Mandarin juice (about 3 mandarins)
  • 1 Tablespoon finely shredded Mandarin zest
  • 1 large egg plus 1 egg yolk, whisked
  • 30 g unsalted butter, at room temperature
  • optional pinch of salt


  1. In a stainless steel pot, whisk together sugar, mandarin juice and zest until well blended.
  2. Cook the mixture over medium heat, whisk constantly, until the mixture thickens, bubbles and become translucent.
  3. Continue to cook for another 30 seconds, and remove heat.
  4. Allow to stand for a minute then add eggs and vigorously whisk until combined.
  5. Add a tablespoon of mandarin juice, stir in butter and salt. Put through a strainer to remove any lumps
  6. Store in enclose container and in the fridge, use as a topping for cakes, tarts etc. Or use in Eton Mess as per the recipe.

Eton Mess

  • 1/2 cup cream
  • 1 cup thick Greek yoghurt
  • Vanilla essence
  • 2/3 cup Mandarin curd
  • 1 box of store bought meringues
  • Mandarin segments and berries to serve


Whip cream to soft peaks with a whisk or electric beaters. Fold in yoghurt and a few drops of vanilla essence . Swirl through the mandarin curd.

Layer the curd cream into glasses with some of the meringues and mandarin segments and berries.