Eton mess

Eton mess

Based on 36 ratings
Clarissa

Clarissa

Contributor

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
66⅔ ml
heavy cream
tbsp
confectioner's sugar
33⅓ g
meringue
100 g
raspberries
mint to garnish
MetricImperial

Utensils

large bowl, hand mixer with beaters, fork, small bowl, rubber spatula, 6 serving dishes

How-To Videos

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How to crumble cookies neatly

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal150
Fat6 g
Protein3 g
Carb20 g
  • Step 1/3

    Whip cream until stiff peaks form. Add sifted confectioner’s sugar towards the end and whisk in.
    • 66⅔ ml heavy cream
    • tbsp confectioner’s sugar
    • large bowl
    • hand mixer with beaters

    Whip cream until stiff peaks form. Add sifted confectioner’s sugar towards the end and whisk in.

  • Step 2/3

    Break meringue into bite-sized pieces and crush a third of the raspberries with a fork.
    • 33⅓ g meringue
    • 33⅓ g raspberries
    • fork
    • large bowl
    • small bowl

    Break meringue into bite-sized pieces and crush a third of the raspberries with a fork.

  • Step 3/3

    Gently fold meringue pieces and raspberry puree into whipped cream. Fill half of the cream mixture into serving dishes. Add fresh raspberries and cover with another layer of the cream mixture. Garnish with fresh mint to serve.
    • 66⅔ g raspberries
    • mint to garnish
    • rubber spatula
    • 6 serving dishes

    Gently fold meringue pieces and raspberry puree into whipped cream. Fill half of the cream mixture into serving dishes. Add fresh raspberries and cover with another layer of the cream mixture. Garnish with fresh mint to serve.

  • Enjoy your meal!

    Eton mess

Tags

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