Eton Mess

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 (6-ounce) packages fresh raspberries
  • 1 cup plus 3 tablespoons sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon framboise liqueur
  • 1 1/2 cups cold heavy cream
  • 1 teaspoon pure vanilla extract
  • 3 3 -inch bakery meringue shells, broken into pieces
Directions
  • Pour 2 packages of the raspberries, 1 cup 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 2 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 3 tablespoons 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.

  • Photograph by Quentin Bacon


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    This recipe is featured in:

    Summer Produce Guide