Eton Mess Cups

• 3.5 ounces Meringues, crushed
• 14 ounces Raspberries
• 10 ounces Strawberries, sliced
• 1 pint Heavy Cream
• 4 tablespoons Caster Sugar
• 1 tablespoon Lemon Juice
• 1 teaspoon Vanilla Essence

1. First, make the raspberry coulis, as this will need to chill in the fridge before you construct your dessert (I made this the night before).
2. 1. In a small saucepan, over a medium-low heat, add the raspberries, lemon juice, vanilla essence and sugar. Use a fork to lightly crush the raspberries, and stir gently for about 10 minutes. Remove from the heat, and allow to cool.
3. 2. In a large mixing bowl, pour in the cream, sugar and vanilla essence. Use an electric whisk to whip the cream. I started on a low speed then graduated up to high, for 2-3 minutes, until the cream formed stiff peaks.
4. Now you're ready to begin construction!rnrn3.Have your dessert bowls / glasses ready. In each, begin with a tbsp of cream, followed by a tbsp of crushed meringue. Spoon over a tbsp of coulis, then repeat with the cream and meringue. Top with chopped strawberries and tsp of coulis to garnish.

meringues, raspberries, strawberries, heavy cream, caster sugar, lemon juice, vanilla

Taken from food52.com/recipes/30093-eton-mess-cups (may not work)