Eton Mess

Serves: to serve 6

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Ready In: 25 mins

3 punnets (about 1lb) - fresh raspberries

2 - 3 teaspoons - raspberry liqueur (or Grenadine or vodka if you prefer)

8½ fl oz - whipping cream

2 oz - vanilla sugar

3½ oz - caster sugar

9 oz - mascarpone cheese

3 oz - meringue nests (about 6 nests)

First of all, make a raspberry coulis or sauce. In a saucepan place two of the three punnets (approx 12oz - 350g) raspberries with the liqueur, and cook on a slow heat until the fruits start to soften. Use a fork to roughly mash the mixture then leave to cool.
In a large bowl, and using an electric hand whisk, whisk the cream with both sugars to nice soft peaks. In another large bowl, stir the mascarpone around to soften it, then fold in the cream.
To build the mess, break and crumble the meringue nests into individual glass dishes and, in a very informal way, add the cream mixture with a slight stir, trying to make it look as attractive as possible but as random as possible. Pour over some raspberry coulis then top with the remaining fresh raspberries.