Summary
Prep: 5 minutes
Cooking: 5 minutes
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 8 small bowls
How to make raspberry Eton mess
This Raspberry Eton mess uses all natural ingredients, fresh berries, meringue and cream. The great thing about it is, that there’s no great skill needed to create a perfectly presented Eton mess. You just bung all the ingredients in a bowl and mix it up!
We also used honey or maple syrup to create a 2 minute ‘raspberry syrup’ that’s sweetened without refined sugars too.
5 minutes to whip up, it’s a summer dessert to remember.
Ingredients
Raspberry syrup:
- 250 grams fresh raspberries
- 4 tablespoons honey
Meringue layer
- 125 grams meringue nests
Cream base
- 900 mls double cream (heavy or whipping cream)
- 3 tablespoons honey
Toppings
- 150 grams fresh raspberries
Instructions
Make the raspberry syrup:
- Take 250 grams fresh raspberries. Wash and place in a saucepan.
- Add in 4 tablespoons honey and set on a medium heat.
- Stir continuously as you see the raspberries break down into a watery syrup and simmer for a few minutes until slightly thicker.
- Remove from the heat and set aside.
Whip the cream:
- In a mixer, beat the double cream until it becomes thick and fluffy. Take care not to overbeat it or it will become a stodgy and too firm.
Make your raspberry Eton mess layers:
- Spoon out the whipped cream into bowls or into a serving dish.
- Crumble 1 x 50 gram meringue nest over each bowl (or all the meringue over the one large serving dish).
- Pour your freshly made raspberry syrup over it.
- Top with your remaining 150 grams of raspberries.
Your raspberry Eton mess is good to go!
Raspberry Eton mess – our step by step guide:
Make your raspberry syrup
Using 250 grams of your fresh raspberries, place them in a saucepan and set on a medium heat.
Pour in 4 tablespoons of honey and stir until the raspberries break down, releasing the water and becoming a syrup.
Bring to the boil and simmer lightly for a few minutes, until the mixture thickens.
Make your whipped cream
Place your 900mls double cream in a mixer and beat until thick.
This can happen quite quickly so take care to stop mixing as soon as it thickens. The cream can easily pass its peak and become too stodgy and rigid.
Put together your Eton Mess
You can either make one big Eton mess in a serving dish or you can create individual little Eton messes bowls for everyone.
However you choose to do it there’s no hard and fast way, play around with the ingredients and add as many of each as you prefer.
We started with the whipped cream. Spoon it out onto your serving dish or into individual desert bowls.
Crumble over the meringue.
Finish it off with syrup and toppings
Pour on your raspberry syrup. You can be generous!
Sprinkle on your remaining fresh raspberries whole, and enjoy this delicious summer dessert!
Serve up this raspberry Eton mess as a refreshing summer dessert
Raspberry Eton mess
Ingredients
Raspberry syrup
- 250 grams fresh raspberries
- 4 tablespoons honey
Meringue layer
- 125 grams meringue nests
Cream base
- 900 mls double cream (heavy or whipping cream)
- 3 tablespoons honey
Toppings
- 150 grams fresh raspberries
Instructions
Make the raspberry syrup
-
Take 250 grams fresh raspberries. Wash and place in a saucepan.
-
Add in 4 tablespoons honey and set on a medium heat.
-
Stir continuously as you see the raspberries break down into a watery syrup and simmer for a few minutes until slightly thicker.
-
Remove from the heat and set aside.
Whip the cream
-
In a mixer, beat the double cream until it becomes thick and fluffy. Take care not to overbeat it or it will become a stodgy and too firm.
Make your raspberry Eton mess layers:
-
Spoon out the whipped cream into bowls or into a serving dish.
-
Crumble 1 x 50 gram meringue nest over each bowl (or all the meringue over the one large serving dish).
-
Pour your freshly made raspberry syrup over it.
-
Top with your remaining 150 grams of raspberries. Your raspberry Eton mess is good to go!
