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Eton mess stacks

Eton mess stacks

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Stagger the cooking
  • Easy
  • 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

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal550
fat20g
saturates11g
carbs96g
sugars94g
fibre2g
protein2g
low insalt0.1g
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Ingredients

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.

RECIPE TIPS
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'

Recipe from Good Food magazine, July 2008

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Overall rating

Rating: 5 out of 5.6 ratings
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