Raspberry Eton Mess

Reserve a few raspberries for decoration, then mix the rest with crème 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 crème de cassis, to absorb as much flavor as possible.

(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.

When the raspberries are ready, drain the syrup and add them to the whipped cream. Reserve the crème de cassis syrup for serving.

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 crème de cassis syrup or serve as is. Enjoy!