IN its simplest form Eton mess is a dessert made by mashing fruits with cream and has now evolved with additions of crumbled meringue and liqueur.
But wait until you try this version; its quick, easy, chic and even finished off with crumbled honeycomb to give it that extra toffee crunch.
Two punnets fresh raspberries Squeeze fresh lemon Icing sugar to taste 250ml whipping cream 25g icing sugar Four meringue nests crumbled (bought from supermarket)
Four tbsp of Grand Marnier
Additional fruit Fresh mint Honeycomb chunks crumbled
1. Take one punnet of raspberries and liquidise to a purée – pass through a sieve, then add the lemon and icing sugar to taste. 2. Whisk the whipping cream and sugar together until it forms soft peaks. 3. Take four Martini glasses, arrange some of the raspberries in the base, drizzle over the Grand Marnier then spoon on alternate layers of the raspberry coulis, crumbled meringue and whipped cream to create a layered trifle look. 4. Finish with some more whole fruit, mint and a showering of honeycomb.