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’.
Raspberry syrup
- 250 grams fresh raspberries
- 4 tablespoons honey
Cream base
- 900 mls double cream (heavy or whipping cream)
- 3 tablespoons honey
Toppings
- 150 grams fresh raspberries
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.
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!