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Raspberry Eton Mess

Classic Eton Mess updated with raspberries
Course Dessert
Cuisine British
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Author Fiona Maclean


  • 150 g Raspberries
  • 150 ml Double or Whipping Cream
  • 2 teaspoons Icing Sugar Or more to taste
  • 1 tablespoon Chambord Or liqueur of your taste to match the raspberry
  • 5 Mini meringue shells Or 2 individual nests
  • 2 sprigs Fresh Mint


  1. Whip the cream with the icing sugar.
  2. Mash half the raspberries with a fork and mix with the liqueur
  3. Put aside 4 whole raspberries and roughly chop the remaining fruit
  4. Break the meringue into 1-2cm bits
  5. Roughly stir the chopped fruit into the whipped cream.
  6. Gently stir through the mashed fruit to create a swirly effect.
  7. Stir through the meringue pieces.
  8. Split the mixture into two serving dishes and garnish with the whole raspberries and mint.