Eton mess stacks

Eton mess stacks

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 15 mins Cook: 6 mins Stagger the cooking


Serves 4
We love individual puddings, they add a certain 'Je ne sais quoi' to an occasion. And these fab little meringues are definitely an occasion pudding

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal550
  • fat20g
  • saturates11g
  • carbs96g
  • sugars94g
  • fibre2g
  • protein2g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 egg white
  • 350g icing sugar
  • 1 tsp crushed cardamom seeds
  • a little oil for greasing
  • 142ml pot double cream
  • juice 1⁄2 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 250g punnet raspberry



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Jun, 2012
Done these for a GCSE catering exam, they went really well though needed an extra half an egg white. Extremely easy to make and saved me loads of time in the exam. They don't rise as much as in the picture but are very tasty and just melt in the mouth. Got lots of praise for the presentation, and tasters were very impressed! :)
18th Dec, 2011
Easy to make and really light. Mine took about 35 seconds in a 750 watt microwave on full power. They really do quadruple in size! The raspberry cream was lovely, I did pass the raspberries through a sieve to get a really smooth coolie before adding to the cream as we don't like the pips!
18th Jul, 2011
Looked delectable and my guests oohed and aahed! Just the way it is built the cream is too little for the meringue so served additional amounts on the side. Tasted simply brill!
6th Jan, 2011
this recipe sounds great!, will definately be trying it!
17th Nov, 2010
Wonderful recipe!!!!!! You can make some simple recipes that are quick to make yet tasty! Do more!Do more!!! Thank you
13th Nov, 2010
I did this as a quick pudding at a Pampered Chef show - it was great, lots of oohs and ahhhhs. One time it did burn though in the microwave (and my finger so be careful) I think it had something to do with the liquid content, too much and it burns? it needs to be like fondant icing? I was doing a trifle at the same time and I just added the meringues into the trifle and it tasted delicious as an adaption!!
28th May, 2010
I made them and found them really tastey! I used more cream and raspberries, and didn't put the meringue in the microwave for very long at all - it hardens out of the microwave. Won a little cooking competition with them - yummy :)
25th May, 2009
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!
6th Aug, 2008
Mine burnt in the microwave! I don't think I did anything wrong - any suggestions?
15th Jul, 2008
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?