Raspberry Eton Mess

Ingredients

• 370 g (3 cups) fresh raspberries or frozen raspberries
• 50 g (4 Tablespoons) granulated sugar, divided
• Pinch of salt
• 4-6 store-bought meringue nests or make your own
• 360 g (1 1/2 cups) heavy cream
• 1/2 teaspoon vanilla extract or paste
• Fresh raspberries and dark chocolate (optional), for serving
• 2 large egg whites
• 100 g (1/2 cup) granulated sugar

Instructions

1. 1

   Preheat the oven to 230°F/110°C and line a...: Preheat the oven to 230°F/110°C and line a baking sheet with parchment paper.

2. 2

   Add the egg whites to a clean bowl...: Add the egg whites to a clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed for around 40 seconds until foamy, then slowly pour in the sugar. Keep whisking on high speed until the egg whites hold stiff peaks and the sugar has dissolved.

3. 3

   Use a piping bag to pipe the meringue,...: Use a piping bag to pipe the meringue, or spoon 6 equal-sized dollops of the meringue mix onto the tray.

4. 4

   Bake for approximately 1 - 1 1/4 hours...: Bake for approximately 1 - 1 1/4 hours until the meringues are easily peeled off the paper. Turn off the oven and let them cool down to room temperature in the oven.

5. 5

   Add the raspberries to a bowl and sprinkle...: Add the raspberries to a bowl and sprinkle over 2 tablespoons of granulated sugar and a pinch of salt. Toss them together to coat and place them in the refrigerator. Let these macerate in the fridge for around 2 hours to soften and release their juices.

6. 6

   If you are short on time, you can...: If you are short on time, you can skip the macerating and instead blend up half the raspberries with the sugar into a sauce. Add in the remaining raspberries and mash them with a fork so there is a mixture of sizes of raspberry in the sauce.

7. 7

   Add the heavy cream, 2 tablespoons of sugar,...: Add the heavy cream, 2 tablespoons of sugar, and vanilla extract to a large bowl. Whip it with an electric mixer until soft-medium peaks form.

8. 8

   Remove the macerated raspberries from the fridge and...: Remove the macerated raspberries from the fridge and stir them with a fork, gently mashing them up.

9. 9

   Crumble up the meringues into bits, leaving a...: Crumble up the meringues into bits, leaving a few larger pieces. Add the raspberries and most of the meringue to the whipped cream. Use a rubber spatula or spoon to give it a few loose swirls. Don't stir it too much, or you will lose the swirl appearance.

10. 10

    Dollop the mixture evenly over 4 serving glasses...: Dollop the mixture evenly over 4 serving glasses or small dessert bowls. Top each glass with the remaining meringue shards, raspberries, and a little shaved dark chocolate.