Eton mess stacks
- Barney Desmazery
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Serves 4
Easy
Prep: 15 mins
Cook: 6 mins
Stagger the cooking
A star rating of 4.7 out of 5.6 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
1 egg white
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350g icing sugar
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1 tsp crushed cardamom
seeds
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a little oil
for greasing
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142ml pot double cream
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juice 1⁄2 lemon
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250g punnet raspberry
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Nutrition: per serving
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kcal550
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fat20g
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saturates11g
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carbs96g
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sugars94g
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fibre2g
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protein2g
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salt0.1g
low
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Method
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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.
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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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A star rating of 4.7 out of 5.6 ratings
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