Raspberry Eton Mess

• 3-5/8 ounces, weight Fresh Raspberries
• 3 Tablespoons Creme De Cassis
• 3 Tablespoons Icing Sugar, Divided
• 1 whole Vanilla Bean, Optional
• 13 tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Cream
• 10 whole Meringues, Crushed

1. Reserve a few raspberries for decoration, then mix the rest with creme de cassis and 2 tablespoons sugar, leaving to marinate for at least 30 minutes. The purpose here is to really let the raspberries soak in creme de cassis, to absorb as much flavor as possible.
2. (If using the vanilla bean, split it, scrape the seeds out and add to the cream together with the remaining sugar.) Start whipping the cream with the remaining sugar and when it starts to thicken, add the crushed meringues and continue to whip gently till you have stiff peaks. Be careful not to crush all the meringue to dust, as it is nice having a bit of crunch in this desert.
3. When the raspberries are ready, drain the syrup and add them to the whipped cream. Reserve the creme de cassis syrup for serving.
4. Divide the Eton mess between glasses or shot glasses and decorate with the remaining raspberries. At this point the Eton mess could be stored in the fridge. To serve you can drizzle some creme de cassis syrup or serve as is. Enjoy!

creme de, icing sugar, vanilla bean, cream, meringues

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