Eton mess stacks

Recipe uploaded by

Barney Desmazery

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Recipe by Barney Desmazery

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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.
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.

Barney says...

'These meringues aren't quite the same as the classic, but they take seconds to make, then just a few seconds more to cook'

Per serving

550 kcalories, protein 2g, carbohydrate 96g, fat 20 g, saturated fat 11g, fibre 2g, salt 0.1 g

Latest comments and suggestions

• Sue

  06 July 2008

  Sue commented on this recipe

  I needed 1 and a 1/2 egg whites and thought these meringues would be great crumbled with ice cream or a large eton mess but they spread in an uneven pattern so would not look smart enough to present at a dinner party. They were really easy to make though

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• Sue

  06 July 2008

  Sue commented on this recipe

  needed an extra half an egg white

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• Leanne

  15 July 2008

  Leanne commented on this recipe

  I was disappointed as they didn't rise like in the picture. Possibly OK for crumbling, but not similar to real meringue cooked in the oven.

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• leckythn

  06 August 2008

  leckythn commented on this recipe

  Mine burnt in the microwave! I don't think I did anything wrong - any suggestions?

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• evilbendyone

  25 May 2009

  evilbendyone commented on this recipe

  not impressed, tasted disgustingly sugary, definitely need more egg whites and not as good as if cooked in oven. There are no shortcuts to the real thing!

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 6 mins

Vegetarian

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

Per serving

550 kcalories, protein 2g, carbohydrate 96g, fat 20 g, saturated fat 11g, fibre 2g, salt 0.1 g

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