Raspberry Eton Mess is a twist on the classic. No bake, individually sized and ready in 5 minutes, these are the perfect make ahead Summer dessert for the whole family.
Place the cream, sugar and vanilla into a large bowl and whisk until you reach soft peak. You want it to be thick and when you pull the whisk out, it just about holds its shape. You'll be stirring it again in a minute, so it will get thicker. If you whisk to stiff peak and then add fruit and stir it, it will be over whipped. Leave to one side.
Place the raspberries in a blender and blitz until you have a smooth puree. Reserve 4tsp for garnish, but spoon the rest of the puree into the cream mixture.
Tip in 4 crushed meringue nests and gently fold into the cream mixture. I think it looks super pretty when the raspberry puree is swirled with the cream and you can still see bits of white, so I only folded until this stage. You can, of course, completely mix it together and have pink cream. It's completely up to you.
Take 4 wine glasses/glasses the size of a wine glass, and divide your cream mixture between the 4 glasses.
Spoon 1tsp of raspberry puree over the top, sprinkle with your remaining crushed meringue nest, then place 1 whole raspberry and a sprig of mint/basil into the top to garnish.
You can make the cream mixture up to 6 hours ahead of time. Leave in the bowl and assemble when ready to serve. You can keep fully assembled in the fridge for 2 hours, however if you leave it longer the fruit puree will soften the meringue on top.
Raspberry Eton Mess is best eaten on the day you make it, but will keep in the fridge for 1 night. The meringue won't be crunchy though.