Raspberry Eton Mess July 8, 2014 by Raspberry Eton Mess Print recipe Print with main photo Print text only Serves 2 Prep time 5 minutes Allergy Egg, Milk Dietary Vegetarian asdasdasdasd Dessert Misc Serve Cold Ingredients 150g Raspberries 150ml Double or Whipping Cream 2 teaspoons Icing Sugar (Or more to taste) 5 Mini meringue shells (Or 2 individual nests) 2 sprigs Fresh Mint Optional 1 tablespoon Chambord (Or liqueur of your taste to match the raspberry) Directions Step 1 Whip the cream with the icing sugar. Step 2 Mash half the raspberries with a fork and mix with the liqueur Step 3 Put aside 4 whole raspberries and roughly chop the remaining fruit Step 4 Break the meringue into 1-2cm bits Step 5 Roughly stir the chopped fruit into the whipped cream. Step 6 Gently stir through the mashed fruit to create a swirly effect. Step 7 Stir through the meringue pieces. Step 8 Split the mixture into two serving dishes and garnish with the whole raspberries and mint.