Eton Mess Stacks
Soft, pillowy meringues meet a luscious raspberry cream in this delightful dessert. Infused with the warm and aromatic flavors of cardamom, the fondant icing adds a hint of spice to each bite. Assemble these sweet treats for a perfect balance of textures and tastes.
— Constant Cookbook
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 raspberries
Instructions
- 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.
Cook Time
6M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 550 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 96 grams carbohydrates
- Sugar Content: 94 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.1 milligram of sodium
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