Eton mess stacks

10-30 minutes 4 servings 600 kcal or less berries berrys cardamom double cream eaton eton mess indulgent make ahead meringue pavlova quick raspberries raspberry

N/A

Source

Ingredients

1 egg white

350g icing sugar

1 tsp crushed cardamom seeds

a little oil for greasing

142ml pot double cream

juice 1⁄2 lemon

250g punnet raspberry

Method

Lightly whisk the egg white, then stir in the icing sugar and cardamom to make a firm fondant icing. Roll the icing into 8 golfballsize balls (you probably won’t need all of it). Two at a time, place the balls at opposite ends of a greased piece of baking paper, then microwave for 30-40 secs on High until quadrupled in size. Leave to cool for a few mins, then lift off the paper and repeat until all the balls are cooked.

Whip the cream with half the lemon juice. Crush half the raspberries, then fold through the cream. To serve, place a little splodge of raspberry cream onto each plate. Stack a meringue with some more cream, then place another meringue on top. Spoon over more cream, then top with a few whole raspberries. Dust with icing sugar and serve.