Eton Mess Stacks
These individual Eton mess stacks are a delightful Australian dessert, ideal for afternoon tea or a special treat. The recipe involves making cardamom-infused meringues in the microwave, which are then layered with a whipped cream flavoured with lemon juice and crushed raspberries. The final presentation includes stacking the meringues with the cream and topping with whole fresh berries. It serves four people and takes just 21 minutes to prepare.
Ingredients
- 1 egg white
- 350g icing sugar
- 1 tsp crushed cardamom seeds
- a little oil for greasing
- 142ml pot double cream
- juice 1⁄2 lemon
- 250g punnet raspberry
Method
- Give the egg white a light whisk, then mix in the icing sugar and cardamom seeds to form a stiff fondant icing. Shape the icing into 8 balls the size of golf balls (you may have some leftover). Working with two at a time, position the balls on opposite sides of an oiled sheet of baking paper and microwave for 30-40 secs on High until they have expanded to four times their original size. Allow them to cool for a few mins before removing from the paper, repeating the process until all balls are cooked.
- Whisk the double cream with half of the lemon juice. Lightly crush half the raspberries and gently mix them into the cream. For serving, put a small dollop of the raspberry cream onto each plate. Layer a meringue with more cream, then add a second meringue on top. Add another spoonful of cream and finish with a few whole raspberries. A dusting of icing sugar completes the dish.
Nutrition (per serving)
Calories550 kcal
Fat20 g
Saturates11 g
Carbs96 g
Sugars94 g
Fibre2 g
Protein2 g
Sodium40 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisineaustralian
DietVegetarian
