Eric Lanlard's Eton mess recipe

• 2 punnets of fresh raspberries, plus a few extra to decorate
• 2 teaspoons of raspberry liqueur (or Grenadine or vodka if you liked)
• 250 ml (8.8fl oz) whipping cream
• 50 g (1.8oz) vanilla sugar
• 100 g (3.5oz) golden caster sugar
• 250 g (8.8oz) mascarpone cheese
• 50 g (1.8oz) bought or home made meringue nests
• 3 sachets strawberry popping candy

1. First of all, make a raspberry coulis or sauce.
2. In a saucepan place the two punnets (or 350g/12oz) raspberries with the liquer, and cook on a slow heat until the fruits start to soften.
3. Using a fork, mash the mixture up roughly and leave to cool.
4. In a large bowl, and using an electric hand whisk, whisk the cream with both sugars to nice soft peaks.
5. In another large bowl, stir the mascarpone around to soften it, then fold in the cream.
6. Now we are ready to build the mess!
7. In individual glass dishes, in a not too formal way, layer all the different ingredients, trying to make it look as attractive as possible.
8. Top with the remaining fresh raspberries and just before serving sprinkle the popping candy on the top.
9. Wait for the astonished reactions to the candy!

fresh raspberries, raspberry liqueur, whipping cream, vanilla sugar, sugar, mascarpone cheese, meringue nests

Taken from www.lovefood.com/guide/recipes/10133/my-eton-mess (may not work)