Additional Ingredients

For the Eton Mess:

350 grams	fresh raspberries
1 tbsp	Framboise Raspberry liquor
250 ml	Whipping Cream
50 grams	Vanilla Sugar
100 grams	Organic Golden Caster Sugar (Billington's)
250 grams	Mascarpone cheese
	Icing Sugar (Silver Spoon Homegrown) to dust
2	sachets popping candy

How to make Eton Mess

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1. First make the meringue. Preheat the oven to 180C and line a baking sheet white greaseproof paper.
2. Using an electric mixer, mix the egg whites at full speed and gradually add the icing sugar a tablespoon at a time. Combine the white wine vinegar with vanilla and cornflour, add this to the meringue mixture. Once everything is incorporated you should be left with a thick, glossy mixture.
3. Spread the meringue onto your lined tray in an even layer and cook for 15 minutes, the mixture should be lightly golden, but still soft and chewy and marshmallow-like. Remove from oven and allow to cool.
4. Assemble your Eton Mess just before you want to serve. Mix the caster sugar with mascarpone until soft and well combined. In a separate bowl whip the cream with the vanilla sugar.
5. Take a third of the raspberries, add a tbsp of raspberry liquor and crush with a fork. Then take a deep glass bowl and begin layering your Eton Mess. Begin with a layer cream topped with a layer of whole raspberries and drizzle some crushed raspberries over the top. Then tear your meringue and add some large pieces and top with the mascarpone mixture. Continue layering until you fill the glass dish and finish with a layer of raspberries, a dusting of icing sugar and a sprinkling of popping candy to surprise your guests!

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