Eton mess

Step 1/3

• 66⅔ ml heavy cream
• ⅓ 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

• 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

• 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!