Eton mess

Based on 31 ratings

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
200 ml heavy cream
1 tbsp confectioner's sugar
100 g meringue
300 g raspberries
mint to garnish
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
150
Protein
3g
Fat
6g
Carb
20g

Step 1/3

Whip cream until stiff peaks form. Add sifted confectioner’s sugar towards the end and whisk in.
  • 200 ml heavy cream
  • 1 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.
  • 100 meringue
  • 100 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.
  • 200 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.