Raspberry and hazelnut Eton mess
Skill level: Easy peasy
Raspberry and hazelnut Eton mess is a really delicious take on a traditional Eton mess recipe, full of fresh and nutty flavours for a fab summer dessert. Use seasonal raspberries and crunch hazelnuts for a really nice and new take on a classic recipe. Raspberries are both sweet and have a bit of a sharp edge to them, which goes perfectly with the hazelnuts and broken meringues. This speedy dessert is ready in 10 minutes and is best made right before serving. To make this raspberry and hazelnut Eton mess you'll only need six ingredients - hazelnuts, raspberries, hazelnut-flavoured liqueur, double cream, vanilla extract, ready-made meringue nests. You can also make the meringues from scratch if you fancy adding a homemade touch to this recipe, but bear in mind that it will take a bit longer. If you want, you can easily add strawberries or blueberries to this recipe for an extra fruity combination! This tasty dessert is a great alternative to the classic Eton mess recipe if you're bored of making the traditional one, and we promise everyone will love this version as much as they love the strawberry flavour!
- 4tbsp chopped hazelnuts
- 115g raspberries
- 4tbsp hazelnut-flavoured liqueur, such as Frangelico (optional)
- 250ml double cream
- 1/4tsp vanilla extract
- 2 ready-made meringue nests or 4 meringues, broken into small pieces
Make this dessert with homemade hazelnut meringues for an impressive treat
- Put the hazelnuts in a dry-frying pan and cook over a medium heat, stirring frequently, for 2-3 minutes until lightly browned. Immediately transfer to a plate and set aside to cool slightly.
- Reserve 4 of the raspberries for decoration and put the rest in a bowl. Add the liqueur, if using, and crush lightly with a fork.
- Put the cream and vanilla extract in a large bowl and whip, using an electric mixer, until soft peaks form. Fold the raspberry mixture and meringues into the cream, then spoon the mixture into four glasses or bowls. Scatter the toasted hazelnuts over the top, decorate with the reserved raspberries and serve.