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Raspberry Eton Mess

For less fuss on the day, make the meringue the day before and store it overnight in an airtight container. Assemble the dessert just before serving so that the meringue remains crisp.

Serves 6

Ingredients

500 g raspberries

1 vanilla bean, split and seeds scraped


1 tablespoon lemon juice


110 g (½ cup) caster sugar


300 ml thickened cream



Meringue

2 egg whites

110 g (½ cup) caster sugar


¼ teaspoon vanilla extract



Method

1. Preheat the oven to 150°C. Line a baking tray with baking paper.



2. For the meringue, beat the egg whites in a medium bowl until stiff peaks form. Slowly pour in the sugar, beating continuously, until the mixture is glossy and firm, then beat in the vanilla extract.



3. Place tablespoons of the meringue mixture onto the prepared tray and bake for 1 hour or until crisp.



4. Turn off the oven, open the door slightly and allow the meringues to cool for 3–4 hours.

5. Place half of the raspberries and the vanilla seeds, lemon juice and sugar in a food processor and process until smooth. Refrigerate until required.



6. Using a balloon whisk, whisk the cream in a large glass bowl until firm peaks form. Crumble the meringue onto the cream and fold through with the processed raspberries and whole raspberries (reserving some to garnish).



7. To serve, spoon into dessert glasses and garnish with raspberries.