Ingredients
For the Eton mess
400ml/14¼fl oz double cream, whipped until soft peaks form when the whisk is removed
100g/3½oz caster sugar
1 tsp vanilla extract
4 ready-made meringue baskets, crumbled
For the raspberry coulis
400g/14¼oz frozen raspberries
150g/5¼oz caster sugar
3 tbsp fresh mint, chopped, for garnish
Method
1. For the Eton mess, place the whipped cream, caster sugar, vanilla extract and crumbled meringue into a bowl. Lightly fold all of the ingredients together, taking care not to over-crush the meringues. Leave to one side while you make the coulis.
2. For the raspberry coulis, place the raspberries and sugar into a blender. Blend to a smooth consistency. Pass the mixture through a fine sieve.
3. To serve, spoon a small amount of the coulis into the bottom of each of four tall glasses. Top with the Eton mess mixture and another spoonful of the coulis. Layer the ingredients until the glass is full and finish with a topping of coulis. Garnish with mint and serve.
