Eton mess stacks
- Preparation and cooking time
- Prep:
- Cook:
- Stagger the cooking
- Easy
- Serves 4
Skip to ingredients
- 1 egg white
- 350g icing sugar
- 1 tsp crushed cardamomseeds
- a little oilfor greasing
- 142ml pot double cream
- juice 1⁄2 lemon
- 250g punnet raspberry
Nutrition: per serving
- kcal550
- fat20g
- saturates11g
- carbs96g
- sugars94g
- fibre2g
- protein2g
- salt0.1glow
Method
step 1
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.
step 2
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.
