Eric Lanlard's Eton mess recipe
This combines my favourite ingredients of meringue, raspberries, mascarpone cheese and cream and, yes, popping candy…served in a large glass dish, this dessert looks spectacular and will make everyone’s tongues wag!
Ingredients
- 2 punnets of fresh raspberries, plus a few extra to decorate
- 2 teaspoons of raspberry liqueur (or Grenadine or vodka if you liked)
- 250 ml whipping cream
- 50 g vanilla sugar
- 100 g golden caster sugar
- 250 g mascarpone cheese
- 50 g bought or home made meringue nests
- 3 sachets strawberry popping candy
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- First of all, make a raspberry coulis or sauce. In a saucepan place the two punnets (or 350g/12oz) raspberries with the liquer, and cook on a slow heat until the fruits start to soften. Using a fork, mash the mixture up roughly and leave to cool.
- In a large bowl, and using an electric hand whisk, whisk the cream with both sugars to nice soft peaks.
- In another large bowl, stir the mascarpone around to soften it, then fold in the cream.
- Now we are ready to build the mess! In individual glass dishes, in a not too formal way, layer all the different ingredients, trying to make it look as attractive as possible.
- Top with the remaining fresh raspberries and just before serving sprinkle the popping candy on the top.
- Wait for the astonished reactions to the candy!
Taken from Home Bake by Eric Lanlard. Published by Mitchell Beazley.
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Tropical fruit Eton mess recipe