TODAY’S RECIPE: Eton mess stacks

DESSERT with a wow factor. Serves: 4.

Ingredients

1 egg white 350g icing sugar 1 tsp crushed cardamom seeds Little oil for greasing 142ml pot double cream Juice ½ lemon 250g punnet raspberries

Method

1. Lightly whisk egg white, then stir in icing sugar and cardamom seeds to make a firm fondant icing. Roll into eight balls. Two at a time, place balls at opposite ends of a greased piece of baking paper, then microwave for 30 to 40 seconds on high until quadrupled in size. Leave to cool for a few minutes, then lift off paper and repeat until all balls are cooked.

2. Whip cream with half the lemon juice. Crush half the raspberries, then fold through the cream. To serve, place a splodge of raspberry cream onto each plate. Top with a meringue, some more cream, then another meringue. Spoon over more cream and sprinkle on a few whole raspberries. Dust with icing sugar and serve. n