Ina Garten's Eton Mess

• 6 package raspberries
• 1 c. sugar
• 3 tbsp. sugar
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp. framboise liqueur
• 2 c. cold heavy cream
• 1 tsp. pure vanilla extract
• 3 bakery meringue shells

1. Pour half of raspberries, 1 cup sugar, and lemon juice into 10-inch saute pan.
2. Crush berries lightly with fork and bring to full boil over medium-high heat.
3. Lower heat and simmer 10 minutes, stirring occasionally, until syrupy.
4. Fold in remaining raspberries and framboise; refrigerate until very cold.
5. In medium bowl, using electric mixer fitted with whisk attachment, beat cream, remaining 3 tablespoons sugar, and vanilla on medium-high speed until firm peaks form.
6. In 8 glasses, layer spoonful of whipped cream, spoonful of berry mixture, and a few meringue pieces.
7. Repeat until glasses are full, ending with berries and dollop of cream.
8. Serve immediately or chill up to 1 hour.

raspberries, sugar, sugar, freshly squeezed lemon juice, framboise liqueur, cold heavy cream, vanilla, meringue shells

Taken from www.delish.com/recipefinder/ina-garten-eton-mess-recipe-ghk0113 (may not work)