Eton Mess

Ingredients

• 250 grams raspberries

• 40 grams sugar

• 200 grams heavy cream

• 200 grams mascarpone

• 40 grams unsalted pecans

• 100 grams meringues

• Extra: 4 dessert glasses

Instructions

1. Set aside 4 raspberries for garnish.

2. Place the remaining raspberries in a saucepan with half of the sugar.

3. Add a small splash of water and simmer for about 10 minutes until a sauce forms. Let it cool completely.

4. Whip the cream with the remaining sugar until it reaches the consistency of yogurt.

5. In a bowl, loosen the mascarpone, then gently fold in the whipped cream.

6. Crumble the meringues into small pieces.

7. Assemble the desserts in layers in the 4 glasses: start with a spoonful of the mascarpone mixture, then add a layer of raspberry sauce, followed by a portion of crumbled meringue. Repeat these layers until all ingredients are used.

8. Top each dessert with pecans and the reserved raspberries.

9. Serve immediately.

Nutritional information