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Serves 4





2 XL egg whites

120g caster sugar


Raspberry coulis:

1 cup raspberries

1 Tbsp icing sugar

375ml fresh cream

1 Tbsp icing sugar

1 x 567g tin Staffords Lychees, drained & sliced in half

4 mint sprigs, to garnish




To make the meringue:

Heat oven to 120˚C.

Line a large baking tray with baking paper.

Using a stand mixer or electric beater- whisk the egg whites until they reach soft peaks.

Begin sprinkling in the sugar slowly while whisking constantly.

Whisk until the meringue reaches stiff peaks and is thick and glossy.

Spoon dollops of the meringue onto the baking paper, cook on the lower third of the oven for 60 – 75 minutes, until the meringues are hard and come off the paper easily. Leave to cool.


To make the coulis:

Combine the raspberries and icing sugar. Blend with a stick blender until smooth.

Whip the cream with the icing sugar until soft peaks form. Keep in the fridge.


To assemble each eton mess:

Break the meringues into shards.

Assemble by layering whipped cream, coulis, broken meringues, raspberries and lychees in a jar. Repeat layers until the glasses are full.


Garnish with a mint sprig and serve immediately.


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