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
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

Easter Lemon Pavlova

I am indebted to Mary Berry of The Great British Bakeoff for this recipe. It is very light, and the lemon makes it a refreshing end to a holiday meal with family and friends.

 

Easter Lemon Pavlova

 

This is a lovely dessert that really does taste heavenly and looks very impressive too. The one thing I like about it is that you can prepare a lot in advance. The candied lemon peel can easily be made the day before and the lemon curd a few days before. The meringue is best made on the day you wish to serve it but that takes very little time to prepare. Then all there is to do is to mix the whipped cream into the lemon curd and assemble everything.

 

Easter Lemon Pavlova
Prepares: 8–10 servings (picture shows 4–6)
 
  • Preparation time: 1 hour 25 minutes
  • Standing time: 2 hours or over night for the candied lemon zest
  • Cooking time: about 2 hours

  • Ingredients
  • For the candied lemon zest
  • 55g (2 oz) caster/superfine sugar (¼ cup + ½ tbsp) plus extra for coating
  • 2 lemons

  • For the meringue
  • 6 egg whites
  • 340g (12 oz) caster sugar/superfine sugar (1¾ cups)
  • 2 tsp white wine vinegar
  • 2 tsp cornflour/cornstarch

  • For the lemon curd filling
  • 6 egg yolks
  • 340g (12 oz) caster/superfine sugar (1¾ cups)

  • 2 lemons at room temperature (to add to the 2 reserved from making the candied lemon zest)
  • 225g (8 oz) butter (1 cup, or 2 sticks)
  • 480ml (16 fl oz) double/whipping cream (2 cups)

  • To serve
  • 30 chocolate mini eggs

  • Equipment
  • Piping bag, fitted with a rose nozzle


  1. Method
  2. For the candied lemon zest
  3. (Can be made up to 24 hours ahead)

  4. Peel the zest from two lemons and cut into thin strips. Reserve the lemons for their juice for the lemon curd.

  5. Put the sugar in a pan with 60ml (2 fl oz) (¼ cup) water and bring to the boil, stirring constantly. Then add the zest and boil until syrupy, about 2–3 minutes. Drain on parchment paper, then roll in the extra sugar until they are well coated. Leave to dry in a warm place for at least two hours, or over night.

  6. For the meringue
  7. Preheat the oven to 160°C (325°F) (gas mark 3)

  8. Draw a 25cm (10 inch) circle on a sheet of baking parchment. With the drawn side down, place on a baking tray.


  9. Add the egg whites to a bowl and whisk until stiff but before they get to peak stage. Use an electric hand-whisk or a free-standing mixer. Then gradually add the sugar a spoonful at a time while still whisking on the maximum speed until the mixture is stiff and shiny, and stands in peaks. 


  10. Blend the vinegar and cornflour/cornstarch together in a small bowl until smooth. Gently stir this into the meringue mixture. 


  11. Take half of the meringue and spread onto the baking parchment within the lines of the drawn circle. With the remaining half of meringue fill the piping bag and carefully pipe 10 separate nests equally around the edge of the meringue base. 


  12. Place on the middle shelf of the oven, turn the heat down to 150°C (300°F) (gas mark 2) and bake for 1½–2 hours. The pavlova will be a pale cream colour and will come off the paper easily when ready. Begin to check after an hour until it has reached this stage. Turn off the oven and leave the pavlova in the oven to become cold. 


  13. For the lemon curd
  14. (The lemon curd can also be made ahead of time and once cooled can be refrigerated, covered with cling film, until needed. It will keep in a refrigerator for up to seven days.)

  15. Squeeze the juice from all 4 lemons. (4 medium lemons should yield 12 tablespoons (¾ cup))

  16. Place a heatproof bowl over a pan of gently simmering water. Add the egg yolks, sugar and lemon juice to the bowl and whisk until the sugar has dissolved.

  17. Gradually add the butter to the pan, stirring until the butter has melted and combined.

  18. Continue stirring until it the mixture starts to thicken. Patience is needed for this as this stage can take up to 20 minutes before it starts to thicken. It will thicken suddenly, so don’t give up! Remove from the heat and leave to cool. It will thicken further as it cools.

  19. To assemble
  20. Once the lemon curd has cooled completely, pour the cream into a large bowl and whisk until really thick. Then add it to the lemon curd, gently swirling it through. Spoon a little into each of the nests. Then fill the middle of the pavlova with the remainder (you may not need it all).

  21. Finally, place three chocolate mini-eggs in each of the nests and then sprinkle the candied zest in the middle of the pavlova creating a mound.

Updated: March 25, 2017

Coffee Meringues Drizzled with Chocolate

Coffee Meringues Drizzled with Chocolate

 

These meringues are flavoured with coffee and, when cooked, a little melted chocolate is drizzled over. Serve on their own or with whipped cream or ice cream. Whatever you choose, they just melt in your mouth.

 

Coffee Meringues Drizzled with Chocolate
Prepares: 8 meringues
 
  • Preparation time: 15 minutes
  • Cooking time: 1 hour
  • Standing time: 20 minutes

  • Ingredients
  • 2 tsp instant coffee granules or coffee essence
  • 4 eggs, medium (U.K.)/large (N.A.), whites only
  • 225g/8 oz caster sugar/fine white sugar
  • 85g/3 oz dark chocolate

  • Equipment
  • 2 medium baking sheets


  1. Method
  2. Preheat the oven to 140°C/275°F/gas mark 1.

  3. If using coffee granules, dissolve in a ½ teaspoon of hot water and set aside to cool.

  4. Put the egg whites in a large bowl and whisk until just stiff. Gradually add the sugar, one tablespoon at a time, whisking constantly until the mixture becomes very thick and glossy. Then whisk in the coffee.

  5. Dab a little meringue on the corners of the baking sheets (this will prevent the parchment paper from slipping).Then line each sheet with baking parchment pressing down at the corners. Spoon 4 mounds of meringue on each baking sheet, spacing well apart. Bake for 1 hour. The meringues should feel hard to the touch and lift off the parchment paper easily. Leave to cool completely.

  6. Break the chocolate into small pieces, put in a heatproof bowl and set over a pan of just simmering water. Make sure the bowl does not touch the water. Stir the chocolate until melted and smooth, then remove from the heat and leave until the chocolate has cooled. Drizzle the melted chocolate over the meringues and leave to set for at least 15 minutes before serving.

 

Baked Alaska

Baked Alaska

 

Individual servings of the Baked Alaska. Mini sponge flans are topped with raspberry jam and creamy ice cream, covered in a soft meringue, then quickly baked to set the meringue but leaving the ice cream frozen inside.

 

Baked Alaska
Prepares: 4 individual servings
 
  • Preparation time: 20 minutes
  • Freezing time: overnight
  • Cooking time: 3–5 minutes

  • Ingredients
  • 4 mini sponge flans
  • 4 tbsp raspberry conserve or good quality raspberry jam
  • 250ml good quality ice-cream, raspberry or strawberry (4 good scoops)
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • pinch of cream of tartar
  • 115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
  • 28g (1 oz) flaked almonds (⅜ cup)


  1. Method
  2. Remove the ice cream from the fridge to let it soften a little, about 10 minutes.

  3. Fill each sponge flan with 1 tablespoon of jam and level the top. Then, using an ice cream scoop, top with one good scoop of ice cream. Return to the freezer for at least one hour.

  4. Whisk the egg whites with an electric hand whisk or food mixer until stiff. Sprinkle over the cream of tartar then whisk in the sugar, a spoonful at a time, whisking well between each addition, until the mixture is stiff and shiny. Divide between the four sponges, completely covering the sponge and ice cream. Drawing upwards with the tip of a knife, make little swirls over the meringues. Freeze overnight.

  5. Preheat the oven to 230°C (450°F) (gas 8)

  6. Scatter the almonds over the meringues, then bake for 3–5 minutes until the meringue just starts to brown. Serve immediately.

  7. Tip
  8. The prepared Alaskas can be left frozen for up to one month. Bake in the oven as directed above but leave for 15 minutes before serving.

 

Floating Islands with Spun Sugar

Floating Islands with Spun Sugar

 

I saw Mary Berry create this recipe for floating islands on the Great British Bake Off Masterclass this year. I have always sprinkled cocoa powder over the meringue eggs (see here) but would certainly recommend this for a change.

 

Floating Islands with Spun Sugar
Prepares: 4 servings
 
  • Preparation time: 40 minutes

  • Ingredients
  • For the crème anglaise
  • 200ml/7 fl oz full fat milk/whole milk
  • 200ml/7 fl oz double cream/whipping cream
  • ½ tsp vanilla bean paste, or vanilla essence
  • 
4 eggs, large (U.K.)/extra large (N.A.), yolks only (reserving 3 egg whites for the meringue)
  • 85g/3 oz caster sugar/fine white sugar

  • For the meringues
  • 3 eggs, whites only
  • 85g/3 oz caster sugar/fine white sugar

  • For the spun sugar
  • 110g/4 oz caster sugar/fine white sugar

  • Equipment
  • A deep sided sauté or frying pan with lid


  1. Method
  2. For the spun sugar
  3. Melt the sugar, without stirring, in a small stainless steel pan over a medium heat. Cover a rolling pin with parchment. Take care as the sugar will be very hot. When it turns a dark golden-brown remove from the heat. Leave to cool slightly, about 30 seconds, then, using the back of a fork or a whisk, quickly flick the caramel backwards and forward over the rolling pin. Gather the strands into rough ball shape while gently pulling upwards and place on a sheet of parchment paper.

  4. For the poaching liquid
  5. This will become the crème anglaise. Heat the milk and cream in the pan. Stir in the vanilla bean paste or vanilla essence and bring to a simmer over a low heat. Now make the meringue.


  6. For the meringues
  7. In a large grease-free bowl using an electric hand whisk on fast speed, whisk the egg whites until stiff peaks form (or use the whisk attachment on a food mixer). Now gradually whisk in the sugar, one tablespoon at a time, until the meringue is stiff and glossy. 


  8. Have a glass or jug of water to hand. Using two large tablespoons or serving spoons, shape large eggs from the meringue mixture, dipping the spoons in the water to help shape them and keep them smooth. The meringue should make 4 very large eggs. Place the meringue eggs in the poaching liquid as you go. Cover the pan and over a very low heat poach the meringue eggs for about 8–9 minutes, flipping them halfway through. Make sure the poaching liquid doesn’t boil or the meringues will puff up and then collapse. Using a slotted spoon, transfer them to a wire rack covered with paper towel to drain. 


  9. For the crème anglaise
  10. Strain the poaching milk through a sieve into a large jug. 


  11. In a large bowl, whisk the egg yolks and sugar together until pale and fluffy, about 2–3 minutes. Pour over the warm poaching milk, whisking continuously. Then pour the mixture into a clean heavy-based pan and cook over a very low heat for 3–4 minutes, stirring continuously, until smooth and thick enough to coat the back of a spoon. Remove from the heat.

  12. To serve
  13. Divide the crème anglaise between each serving bowl and then float a meringue egg on top. Decorate with a ball of spun sugar.

Iced Lemon Meringue

Iced Lemon MeringueIced Lemon Meringue

 

Iced lemon meringue is a light refreshing dessert for a special occasion, which can be made ahead of time. Layers of frozen meringue and creamy lemon filling topped with raspberries and coulis.

 

Iced Lemon Meringue
Prepares: 8 good portions
 
  • Preparation time: About 45 minutes
  • Standing time: 45 minutes, plus freezing time
  • Cooking time: 1 hour 35 minutes

  • Ingredients
  • For the meringues
  • 4 egg whites, large (U.K.)/extra large (N.A.), whites only – you will need the yolks for the filling
  • 1 tsp lemon juice
  • 110g/4 oz caster sugar/fine white sugar
  • 110g/4 oz light muscovado sugar/yellow sugar
  • 1 tbsp cornflour/cornstarch, sifted
  • ½ tsp almond essence
  • 25g/1 oz flaked almonds

  • For the lemon filling
  • 2 tbsp cornflour/cornstarch, sifted
  • 4 egg yolks, large (U.K.)/extra large (N.A.)
  • 110g/4 oz caster sugar/fine white sugar
  • 1 lemon, zest and juice
  • 1 lime, zest and juice
  • 115ml/4 fl oz milk
  • 284ml carton double cream/whipping cream

  • For the raspberry coulis
  • 200g/7 oz frozen raspberries
  • 1 tbsp icing sugar


  1. Method
  2. For the meringue
  3. Preheat the oven to 140°C/120° fan assisted/275°F/gas mark 1

  4. Draw three rectangles, 25.5 × 10cm/10 × 4 in, on baking parchment. Cut round each, leaving a 10cm/4 in border. Turn the paper over and put each piece on a baking sheet.

  5. Measure out the two sugars and mix together. Set aside. Whisk the egg whites until the mixture stands in soft peaks. Add the lemon juice and whisk until stiff. Add the sugars, 1 tablespoon at a time and continue to whisk until the mixture is glossy and stands in soft peaks.

  6. Beat in 1 tablespoon boiling water, then fold in the cornflour and almond essence.

  7. Use a little of the meringue mixture to dab between the corners of the parchment paper and baking sheet to prevent the paper slipping. Then divide the mixture evenly between the parchment rectangles and lift into peaks with a metal spoon.

  8. Put 1 level tablespoon of the flaked almonds to one side and sprinkle the rest evenly over the meringues.

  9. Bake for 20 minutes and then turn the oven down to 110°C/90°C fan assisted/225°F/gas mark ¼ and bake for a further 1 hour 15 minutes. Turn the oven off and leave for 45 minutes to dry out.

  10. For the lemon filling
  11. Mix the cornflour with 1 tablespoon water. Then stir in the egg yolks, sugar, lemon and lime zest and juice until combined. Bring the milk to the boil, gradually stir into the cornflour mixture. Return to the pan and cook over a gentle heat, stirring constantly, until it is very thick. Tip into a bowl, cover with cling film, and leave to cool.

  12. Whip the cream until soft peaks form. Once the lemon filling is cool, carefully fold it in until well incorporated.

  13. To assemble
  14. Lift the meringues off the parchment and sandwich the layers together with the filling. Put on a baking sheet and open freeze until firm. If making ahead of time, place the baking tray in a freezer proof bag at this stage.

  15. For the raspberry coulis
  16. Reserve eight of the raspberries and put the rest into a pan with the icing sugar and 1 tablespoon water. Heat gently for about 5 minutes until the raspberries have defrosted. Cool a little, then push through a sieve to make a smooth sauce. Set aside.

  17. The dessert can be made ahead of time up to this stage.

  18. To serve
  19. Toast the reserved flaked almonds by heating a pan over a medium heat and then toss the almonds into it. Move them around until they have turned a golden colour, about 5 minutes. Watch them carefully as they can burn very quickly.

  20. Put the meringue into the fridge for 30 minutes to soften a little. Sprinkle the toasted almonds over the meringue with the eight reserved raspberries. Slice and serve with a swirl of the raspberry coulis.

 

Coffee and Hazelnut Swirls

Coffee and Hazelnut Swirls

 

A very light meringue dessert, with chocolate and cream, that tastes heavenly. This is really easy to make and looks impressive.

 

Coffee and Hazelnut Swirls
Prepares: 12 meringues
 
  • Preparation time: 20 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170g/6 oz caster sugar/fine white sugar
  • 1 tbsp coffee essence
  • 3 tbsp hazelnuts, finely chopped (or walnuts)

  • For the filling
  • 70g/2½ oz dark chocolate, chopped
  • 20g/¾ oz butter
  • 300ml/10 fl oz double cream/whipping cream

  • To serve
  • 1 tsp cocoa powder (optional)


  1. Method
  2. For the meringue
  3. Preheat oven to a cool setting, 140°C/275°F/gas mark 1

  4. Toast the hazelnuts by heating in a pan over a medium heat until just turning colour and you can smell the nuts. Watch them carefully as they can burn very quickly. Set aside to cool.

  5. Whisk the egg whites until just stiff. Slowly add the sugar, a spoonful at a time, whisking well between each addition. Add the coffee essence until well incorporated. The meringue should now be stiff and glossy.

  6. Carefully fold in the nuts.

  7. Line two baking sheets with baking paper. Dabbing a little meringue mixture on the corners of the baking sheets holds the lining in place. Swirl spoonfuls of meringue onto the paper. The mixture will make approximately 24 meringues (you want an even number). Do not try piping the meringue as the nuts will clog the tip! Bake for 1 hour 15 minutes until the meringues are dry. Allow to cool then remove from the paper.

  8. For the filling
  9. Melt the butter slowly with half the chocolate. Remove from the heat and add the rest of the chocolate, stirring until it has melted. Beat with a wooden spoon and when it is smooth, coat the flat surface of 12 meringues.

  10. Whip the cream until stiff and spread it to sandwich a chocolate coated meringue and a plain meringue.

  11. To serve
  12. Cocoa powder can be sifted lightly over the top of each meringue to decorate. Using a tea strainer or small sieve makes this really easy.