Eton Mess Stacks

We love individual puddings, they add a certain 'Je ne sais quoi' to an occasion. And these fab little meringues are definitely an occasion pudding

• Cooking Time Prep 15 mins
  Cook 6 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  550

• Protein

  2g

• Carbs

  96g

• Fat

  20g

• Saturates

  11g

• Fibre

  2g

• Sugar

  94g

• Salt

  0.1g

Ingredients

• 1 egg white
• 350g icing sugar
• 1 tsp crushed cardamom seeds
• a little oil for greasing
• 142ml pot double cream
• juice 1?2 lemon
• 250g punnet raspberries

Directions

1. Lightly whisk the egg white, then stir in the icing sugar and cardamom to make a firm fondant icing. Roll the icing into 8 golfballsize balls (you probably won't need all of it). Two at a time, place the balls at opposite ends of a greased piece of baking paper, then microwave for 30-40 secs on High until quadrupled in size. Leave to cool for a few mins, then lift off the paper and repeat until all the balls are cooked.
2. Whip the cream with half the lemon juice. Crush half the raspberries, then fold through the cream. To serve, place a little splodge of raspberry cream onto each plate. Stack a meringue with some more cream, then place another meringue on top. Spoon over more cream, then top with a few whole raspberries. Dust with icing sugar and serve.

Categories: Courses, Vegetarian