Chocolate and raspberry Eton Mess

Chocolate and raspberry Eton Mess – what’s not to love? Once you’ve made the chocolate meringues, the rest is really quick and easy :). It’s best served straight after assembling, while the meringues are still lovely and crisp. A delicious twist on the classic, and one I can wholeheartedly recommend!

Makes 4 generous portions (with a few meringues left over).

Ingredients for the chocolate meringues:

• 3 egg whites, from large eggs
• a pinch of salt
• 150 g caster sugar
• 1½ tbsp cocoa powder

All ingredients should be at room temperature.

Place the egg whites and salt in the bowl of a stand mixer and whisk until stiff peaks form. With the mixer running, gradually add the sugar, one tablespoon at a time. Continue whisking until the sugar has completely dissolved into the meringue (you can check by rubbing a little of the mixture between your fingers). The meringue should be thick and glossy. Sift in the cocoa powder and gently fold it in with a spatula.

Line a baking tray with baking paper. Using a large spoon, dollop the meringue mixture onto the tray to make individual meringues. Bake at 140°C for approximately 50 minutes, or longer, until the meringues are cooked through and crisp. Leave to cool completely.

You will also need:

• 300 ml double cream, chilled
• 300 g raspberries
• 1 tsp sugar

Place 100 g of the raspberries and the sugar in a small saucepan. Bring to the boil, then push through a sieve to make a raspberry sauce. Leave to cool.

Whip the double cream until soft peaks form.

To assemble:

Crumble the meringues into pieces. Layer the crumbled meringue, whipped cream, lightly crushed raspberries (the remaining 200 g) and raspberry sauce in serving glasses. Serve immediately.

Enjoy!