Posh Raspberry Mess

Posh Raspberry Mess

This is a grown up version of the famous Eton Mess but with raspberries. Raspberries are drizzled with framboise, a raspberry liqueur, and then folded with crushed meringue shells into mounds of whipped cream.

Posh Raspberry Mess

4 servings
  • Preparation time without making the meringues: 10 minutes
  • Preparation time including making the meringues: 18 minutes
  • Cooking time if making the meringues: 1 hour to 1 hour 15 minutes
  • Standing time if making the meringues: 2 hours

  • Ingredients
  • 350 ml (12 fl oz) double cream/heavy or whipping cream (1½ cups)
  • 4 meringue shells*
  • 450 g (1 1b) raspberries, washed
  • 2 tbsp framboise/raspberry liqueur, optional
  • For the meringue
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115 g (4 oz) caster/granulated sugar (½ cup + 1 tbsp)

Equipment

  • You will also need 4 glass dessert dishes or sundae glasses.

Note

  • *This dish is a great way to use up any left-over meringue shells. However, if making the meringues shells especially for this dish, follow the recipe below and prepare these first.


  • Method
  • For the meringue
  • Preheat oven to cool, 140°C (275°F) (mark 1)

  • Whisk the egg whites until they are stiff.
  • Then gradually whisk in the sugar a spoonful at a time, whisking well between each addition until stiff and glossy.
  • Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.

  • Spoon 6 mounds of meringue onto the baking parchment. Bake in the centre of the oven for 1 hour to 1 hour 15 minutes until the meringues will lift from the paper easily. Turn off the oven but leave the meringues in the oven for a further 2 hours. This will allow them to completely dry out.
  • For the fool
  • Pat dry the washed raspberries and put in a bowl, reserving 12 for later. Drizzle over the framboise, if using, and set to one side.
  • Whip the cream until it forms soft peaks.

  • Roughly crush 4 meringue shells and fold into the cream.

  • Just using a few strokes, fold in the raspberries along with any juice.

  • Divide amongst the glass dishes and top each one with three reserved raspberries.
  • Note
  • This summer dessert still tastes delicious without the framboise. It just misses that little bit extra. To make your own, see Drinks – Framboise Liqueur.
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Updated: June 28, 2019

Easy Summer Trifle

Easy Summer Trifle

A very refreshing summer trifle with fresh raspberries and strawberries, that is very quick and easy to prepare.

Easy Summer Trifle

4 servings
  • Preparation time: 20 minutes
  • Cooling time: about 1 hour
  • Ingredients
  • 1 pkt. sponge fingers, lady fingers or trifle sponges
  • 4 tbsp raspberry conserve
  • 115 g (4 oz) small strawberries (about 1 cup)
  • 115 g (4 oz) raspberries (1 cup)
  • 2 tbsp sherry
  • Bird’s custard
  • 120 ml (4 fl oz) double cream/whipping or heavy cream (½ cup)
  • You will also need 4 glass dessert dishes.


  • Method
  • First make up 480 ml (16 fl oz) (2 cups) of Bird’s custard, according to the directions on the packet. Pour into a small jug and cover the custard with clingfilm/plastic wrap to prevent it from forming a skin. Leave until cold.
  • Break enough of the sponges into pieces to fit the base of each dish.

  • Then spoon 1 tablespoon of raspberry conserve in each dish, and level.
  • Wash and pat dry the fruit. Hull the strawberries and cut in half. Reserve 4 raspberries and 8 half strawberries for decoration, and then equally divide the rest amongst the four dishes.
  • Now sprinkle ½ tablespoon of sherry over the fruit in each dish and leave while waiting for the custard to become cold, so the sherry can be absorbed by the fruit and sponge.
  • When the custard is cold, spoon it equally into the four dishes and level the surface.
  • Now whip the cream until soft peaks form and put a dollop on top of the custard.

  • Decorate the cream in each dish with two strawberry halves and a raspberry.

  • Serve.
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Updated: June 28, 2019