<\/em><\/strong><\/p>\n

\n

Chocolate and raspberry Eton Mess \u2013 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!<\/em><\/p>\n<\/blockquote>\n

Makes 4 generous portions (with a few meringues left over).<\/span><\/p>\n

Ingredients for the chocolate meringues:<\/span><\/p>\n

\n
• 3 egg whites, from large eggs<\/li>\n
• a pinch of salt<\/li>\n
• 150 g caster sugar<\/li>\n
• 1\u00bd tbsp cocoa powder<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  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.<\/p>\n

  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\u00b0C for approximately 50 minutes, or longer, until the meringues are cooked through and crisp. Leave to cool completely.<\/p>\n

  You will also need:<\/span><\/p>\n

  \n
  • 300 ml double cream, chilled<\/li>\n
  • 300 g raspberries<\/li>\n
  • 1 tsp sugar<\/li>\n<\/ul>\n

    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.<\/p>\n

    Whip the double cream until soft peaks form.<\/p>\n

    To assemble:<\/strong><\/p>\n

    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.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    Chocolate and raspberry Eton Mess \u2013 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<\/p>\n","protected":false},"author":1,"featured_media":5235,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[39],"tags":[107,104,97,344,109],"duration":[],"tag_group":[],"class_list":["post-5234","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-individual-desserts","tag-cocoa-powder","tag-double-cream","tag-egg-whites","tag-gluten-free","tag-raspberry"],"acf":[],"yoast_head":"\n