Boozy raspberry eton mess

Boozy raspberry eton mess
  • Serves icon Serves 6-8
  • Time icon 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.

Prefer the original? Try our classic Eton Mess recipe or turn it into a cake with our easy Eton Mess traybake.

Nutrition: Per serving (for 8)

Calories
646kcals
Fat
53.9g (33.5g saturated)
Protein
2.9g
Carbohydrates
29.5g (38.6g sugars)
Fibre
2.1g
Salt
0.1g
Calories
646kcals
Fat
53.9g (33.5g saturated)
Protein
2.9g
Carbohydrates
29.5g (38.6g sugars)
Fibre
2.1g
Salt
0.1g

Ingredients

  • 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

Method

  1. 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).
  2. 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.
  3. Portion into 6-8 glasses or small bowls, then serve topped with extra crumbled meringue if you like (see Make Ahead).

delicious. tips

  1. Easy swaps: Swap the crème de cassis for another fruity liqueur or leave out for a family-friendly version.

  2. The covered pudding will keep for up to 24 hours in the fridge but will firm up the longer you leave it.

Recipe By

Esther Clark

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Summer fruit mess

Prepare yourself for a summer treat with this mix of...

Save recipe icon Save recipe icon Save recipe

Meringue recipes

Eton mess

What is Eton Mess? Well, this crowdpleasing trio of strawberries,...

Save recipe icon Save recipe icon Save recipe

Make-ahead summer dessert recipes

Nigella Lawson’s chocolate raspberry pavlova

You can’t beat a pavlova recipe, especially a crisp-chewy meringue...

Save recipe icon Save recipe icon Save recipe

Festive desserts

Almond sponge and raspberry ripple baked alaska

We’re bringing back the baked alaska – our modern recipe combines...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.