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Raspberry Eton mess

  • Timer Prep 10 min
  • Chef hat Easy


  1. 1 Gently empty the raspberries into a bowl (saving a few for decoration), then add the raspberry sauce.
  2. 2 Whip the double cream until it has the consistency of soft peaks. Crumble in the meringue nests and fold into the raspberry mixture.
  3. 3 Spoon into individual glasses and top with fresh raspberries.