Pistachio and Raspberry Eton Mess

Ingredients

• 1 1/2 cups (190g) granulated sugar
• 4 large egg whites
• 1 teaspoon cream of tartar
• 1/2 cup (60g) pistachio meal
• 1/4 cup (30g) confectioners' sugar
• 1/2 cup (120ml) heavy cream
• 1 cup (120g) fresh raspberries

Instructions

Step 1: Make the Meringue

Preheat your oven to 200°F (90°C). In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form. Fold in the pistachio meal and confectioners' sugar.

Step 2: Bake the Meringue

Spoon the meringue mixture onto a parchment-lined baking sheet, creating small, rounded mounds. Bake for 1 hour and 15 minutes, or until crisp and dry. Allow the meringues to cool completely.

Step 3: Prepare the Raspberries

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the fresh raspberries.

Step 4: Assemble the Eton Mess

Crush some of the cooled meringue into small pieces and layer with the whipped cream and raspberry mixture in individual serving dishes or glasses. Repeat this process one more time, ending with a layer of meringue on top.

Notes

• This recipe is best served fresh, but can be stored in an airtight container in the refrigerator for up to 24 hours.
• For an added touch, garnish each serving with additional raspberries and a sprinkle of confectioners' sugar.