Eton Mess

• 2 cartons (175g Size) Fresh Raspberries
• 1 Tablespoon Lemon Juice
• 1 teaspoon Vanilla Essence
• 4 Tablespoons Caster Sugar
• 1 pint Heavy Cream
• 3-1/2 ounces, weight Meringues, Crushed (homemade Or Store Bought)
• 1 carton (250g Size) Fresh Strawberries, Hulled And Sliced

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, half of the vanilla essence and half of the 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 and the remaining halves of the 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. Now you're ready to begin construction!
4. 3. Have your dessert bowls or glasses ready. In each, begin with a tablespoon of whipped cream, followed by a tablespoon of crushed meringue. Spoon over a tablespoon of the raspberry coulis, then repeat with the cream and meringue. Top with chopped strawberries and another teaspoon of coulis to garnish.

cartons, lemon juice, vanilla, caster sugar, heavy cream, weight meringues, fresh strawberries

Taken from tastykitchen.com/recipes/desserts/eton-mess-3/ (may not work)