Eton Mess

Total Time:
2 hr 30 min
Prep:
20 min
Inactive:
2 hr
Cook:
10 min

Yield:
9 servings
Level:
Easy

Ingredients
  • 6 (6-ounce) packages fresh raspberries, divided
  • 1 1/2 cups plus 1/4 cup granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons framboise liqueur
  • 2 1/2 cups cold heavy cream
  • 2 teaspoons pure vanilla extract
  • 5 to 6 (3-inch) bakery meringue shells, broken in pieces
Directions
  • Pour 3 packages of the raspberries, 1 1/2 cups of the sugar, and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 3 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.

  • In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 1/4 cup of sugar, and the vanilla together on medium-high speed until it forms firm peaks.

  • In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.


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