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
Prepares: 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
  • 350ml (12 fl oz) double cream/whipping cream (1½ cups)
  • 4 meringue shells*
  • 450g (1 1b) raspberries, washed
  • 2 tbsp framboise/raspberry liqueur, optional

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

  • For the meringue
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115g (4 oz) caster/white sugar (½ cup + 1 tbsp)

  • Equipment
  • 4 × glass dessert dishes or sundae glasses


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

  4. Whisk the egg whites until they are stiff. Gradually whisk in the sugar a spoonful at a time, whisking well between each addition until stiff and glossy.

  5. 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.

  6. 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 the meringues to completely dry out.

  7. For the fool
  8. 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.

  9. Whip the cream until it forms soft peaks.

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

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

  12. Divide between the glass dishes and top each one with three reserved raspberries.

  13. Note
  14. This summer dessert still tastes delicious without the framboise. It just misses that little bit extra. To make your own, see Drinks – Framboise Liqueur.

Updated: July 19, 2017

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