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- Raspberry and hazelnut Eton mess
Raspberry and hazelnut Eton mess
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Take on the traditional Eton mess and give it a quick and delicious update with fresh raspberries and hazelnuts for a new easy-to-make summer dessert!
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Serves: 4
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Prep time: 10 mins
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Total time: 10 mins
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Skill level: Easy peasy
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Costs: Mid-price
Ingredients
Make this dessert with homemade hazelnut meringues for an impressive treat
- 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
Method
- 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.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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