HOW TO MAKE ETON MESS Marco Pierre White whips up a favourite British dessert
• 500g raspberries • 120g icing sugar • 1 litre double
cream • 4 meringue nests,
broken up • 11⁄2 tsp vanilla
extract • 1 pot Ambrosia custard (135g approx) 2. 3. 4. 5.
• 500g raspberries • 120g icing sugar • 1 litre double
cream • 4 meringue nests,
broken up • 11⁄2 tsp vanilla
extract • 1 pot Ambrosia custard (135g approx) 2. 3. 4. 5.