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Raspberry eton mess - try this great raspberry eaton mess for a healthy dessert with fresh berries
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5 from 7 votes

Raspberry Eton mess

There’s nothing like a punnet of fresh raspberries! And what better way to enjoy them than as part of a fresh and creamy summer desert or meringue ‘mess’.
Course Dessert
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 small bowls
Author Mas & Pas

Ingredients

Raspberry syrup

  • 250 grams fresh raspberries
  • 4 tablespoons honey

Meringue layer

  • 125 grams meringue nests

Cream base

  • 900 mls double cream (heavy or whipping cream)
  • 3 tablespoons honey

Toppings

  • 150 grams fresh raspberries

Instructions

Make the raspberry syrup

  • Take 250 grams fresh raspberries. Wash and place in a saucepan.
  • Add in 4 tablespoons honey and set on a medium heat.
  • Stir continuously as you see the raspberries break down into a watery syrup and simmer for a few minutes until slightly thicker.
  • Remove from the heat and set aside.

Whip the cream

  • In a mixer, beat the double cream until it becomes thick and fluffy. Take care not to overbeat it or it will become a stodgy and too firm.

Make your raspberry Eton mess layers:

  • Spoon out the whipped cream into bowls or into a serving dish.
  • Crumble 1 x 50 gram meringue nest over each bowl (or all the meringue over the one large serving dish).
  • Pour your freshly made raspberry syrup over it.
  • Top with your remaining 150 grams of raspberries. Your raspberry Eton mess is good to go!