Eton Mess
- Level: Easy
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 464
- Total Fat
- 25
- Saturated Fat
- 15
- Carbohydrates
- 60
- Dietary Fiber
- 7
- Sugar
- 51
- Protein
- 3
- Cholesterol
- 75
- Sodium
- 24
- Total: 2 hr 30 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 10 min
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.