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    Eton Mess 2008

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    Eton Mess 2008

    Combining the fresh tang of berries with sweet meringues and rich cream, this is a quintessentially summery pud. And it’s a doddle to make, too...

    • Preparation time: 25 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 300g raspberries
    • 50ml caster sugar
    • 50ml framboise liqueur
    • 80g meringue
    • 227g clotted cream
    • 450g mixed summer berries
    • Fresh mint leaves, to serve


    1. Make a sauce by pushing the raspberries through a fine sieve set over a bowl to catch the juice; discard the seeds. Stir the caster sugar into the juice and add the framboise liqueur.
    2. Break the meringue into pieces and gently fold through the clotted cream. Fold in the mixed berries.
    3. Pile the mixture into four pretty glasses. Generously drizzle with the raspberry sauce, decorate with mint leaves and serve at once.

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    Drinks recommendation

    This English classic is perfect with a luscious, golden French Bordeaux.


    Average user rating

    4 stars