June 2019 | Recipes to Remember

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

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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