Boozy raspberry eton mess
- July 2022
- Serves 6-8
- Hands-on time 20 min
Eton Mess gets a grown-up makeover in this easy summer dessert recipe. We’ve used raspberries and a generous measure of cassis.
- Vegetarian recipes
- 53.9g (33.5g saturated)
- 29.5g (38.6g sugars)
- 500g raspberries
- 100ml crème de cassis (we love White Heron British Cassis)
- 70g icing sugar, plus 2 tbsp for the coulis
- 800ml double cream
- 1 tbsp vanilla bean paste
- 75g meringue nests, plus extra, crumbled, to serve
- Put 250g of the raspberries in a blender/food processor with the crème de cassis and the 2 tbsp icing sugar. Whizz until smooth, then push the mixture through a sieve with the back of a wooden spoon, directly into a bowl to make a coulis (discard the pulp and seeds).
- In a large bowl, use an electric mixer to beat the cream, vanilla paste and remaining 70g icing sugar until pillowy with a thick, droppable consistency (scoop some up on a wooden spoon, hold the spoon sideways and tap it on the edge of the bowl – the cream should drop off reluctantly). Pour in the coulis and break in the meringue nests, keeping some nice chunky pieces. Add the remaining raspberries, then gently fold everything together with a large metal spoon, just until the coulis is rippled through the cream.
- Portion into 6-8 glasses or small bowls, then serve topped with extra crumbled meringue if you like (see Make Ahead).
Easy swaps: Swap the crème de cassis for another fruity liqueur or leave out for a family-friendly version.
The covered pudding will keep for up to 24 hours in the fridge but will firm up the longer you leave it.
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